Gather all of your ingredients together and prep as needed.

Pat your meat dry with paper towels, then slice into large cubes.

Season the meat with salt and pepper, then set aside.

In a pan, heat half of the olive oil over high heat. Once the pan is hot, add the cubes of pork and sear the meat for 3-4 minutes or until browned on all sides. Note: If using an Instant Pot, you can do this using the Saute function on the Instant Pot.

Work in small batches, making sure not to overcrowd the pan. Repeat this process with all of the pork.

Transfer the pork to a slow cooker, then add all the remaining ingredients, juicing the limes over the pork and seasoning with more salt if desired.

Stir all of the ingredients together so they’re evenly mixed.

Turn the slow cooker on low and cook for 6 hours. Note: If using an Instant Pot, cook for 30 minutes using the ‘Meat’ function. Allow pressure to release naturally (for about 15 minutes) once finished.

Remove the pork and place on a baking sheet. Shred lightly with 2 forks, spooning some of the cooking juices over the top, then broil in the oven for 3-4 minutes until slightly browned.

You can cook the mixture down further in a pan to concentrate the flavor if desired. Spoon carnitas onto lettuce leaves and serve with salsa.