4 bags of pork shoulder (3.6 lbs each bag) have been marinaded and are being cooked in the Instant Pot.

Marinade (per bag)

• Juice of 2 limes for bags 1 & 2/ Lemon juice for bags 3 & 4
• Olive Oil
• Pink Himalayan Salt
• Ground Black Pepper
• Cumin
• Coriander
• Garlic Powder
• Onion Powder
• Paprika
• Cayenne Pepper

Instructions – bags 1 and 4

• Add 3/4 cup of Furious IPA to Instant Pot (last batch was with Porter and was the best flavor)
• Add Pork and marinade to Instant Pot
• Set Instant Pot to High Pressure for 40 minutes
• Allow pressure to naturally release for 15 minutes
• Vent remaining pressure and remove lid
• Use two forks to shred pork
• Using slotted spoon spread out layer of shredded pork on baking sheet (do NOT use parchment paper)
• Broil in oven on High (not convection) until ends brown and become a little crispy
• Take remaining liquid from instant pot and boil to reduce
• combine broiled pork and juice

Instructions – bags 2 and 3

• Add 1 cup of Basil Mint Cider to Instant Pot
• Add Pork and marinade to Instant Pot
• Set Instant Pot to High Pressure for 40 minutes
• Allow pressure to naturally release for 15 minutes
• Vent remaining pressure and remove lid
• Use two forks to shred pork
• Using slotted spoon spread out layer of shredded pork on baking sheet (do NOT use parchment paper)
• Broil in oven on High (not convection) until ends brown and become a little crispy
• Take remaining liquid from instant pot and boil to reduce
• combine broiled pork and juice