Instant Pot Carnitas Tacos

For the Shredded Pork:
2 Cut the pork shoulder into 4 to 5 large pieces and place in the Instant Pot.
3 Sprinkle with the sea salt and add 1 cup water to the Instant Pot.
4 Fix lid into place, press “Manual,” and program to cook for 90 minutes on high pressure. Once the timer is finished, release the pressure by turning the valve to “vent.”
5 Once cooked, shred into 1-inch pieces by using the paddle attachment and the bowl of your stand mixer (on low) or by using two forks to manually shred.
For the Carnitas:
8 Preheat oven to 425 F.
9 Toss the shredded pork with the butter, lime juice, chili powder, ground cumin, garlic powder, salt, and pepper. Spread out onto a rimmed baking sheet. Bake at 425 F for 15 to 20 minutes, or until the tops are starting to look a little crispy.
10 If you're making the creamy salsa verde, simply blend all of the ingredients together until smooth.
11 Assemble the tacos with the carnitas, top with salsa verde and cilantro, and serve!