• Turn instant pot on to sauté. Once hot, add 2 tablespoons of vegetable oil. Sear pork on all sides. Add salsa verde and mojo marinade on top of pork. Stir to combine.
• For a 3 lb pork roast, cook at pressure for 65 minutes (I used the meat/stew setting). For a 2 lb pork roast, cook at pressure for 50 minutes.
• Do a quick release of steam. Shred pork in a large bowl and reserve the liquid pork was cooked in.

Crispy Carnitas

• In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high heat. (You can also do this in the instant pot on the sear setting.)
• Add garlic and cook for 30 seconds. Add shredded pork and toss to coat in olive oil and garlic.
• Add 1.5 cups of liquid you saved that the pork cooked in. Cook, tossing often until liquid has cooked out. Repeat this step. (You can continue doing this as many times as you want until the meat has tons of flavor. I usually do this twice and taste to see.)
• Once your meat is flavored to your tastes, spread pork out into an even layer. (You may need to work in batches!) Cook over high heat, turning once or twice, until sizzling and crispy in spots.