Instant Pot carnitas with tomatillo chile salsa

Cut the pork into about one-inch squares, pat dry and coat with 5 teaspoons salt and 2 teaspoons black pepper.

Melt 2 tablespoons lard on the pressure cooker's saute setting until hot; sear the pork in batches without crowding, a couple of minutes per side, and remove.

Melt 1 pound lard in the pot, scraping the bottom as it melts.

Return the meat and its juices; add evaporated milk, half an onion, garlic, bay leaves, oregano, thyme, cumin and rosemary and mix.

Squeeze in the juice of an orange and add half the peel; mix.

Cover, set to sealing, cancel saute and pressure cook 30 minutes; let sit 10 minutes.

Roast the tomatillos until charred and changing color; toast the chile moritas and chiles de arbol a few seconds until fragrant and transfer to boiling water.

Toast two garlic cloves; put tomatillos, garlic, chiles and salt in the blender cup and blend smooth.

Transfer the salsa to a bowl with chopped cilantro and onion; taste and adjust salt.

Carefully release the remaining steam, remove the carnitas and mash them up, roughly shredded.

Broil 3 minutes for a crispy layer.

Serve in tortillas with a squeeze of lime juice and the salsa.