For our Instant Pot version of Mexican carnitas, we either pressure-cook or slow-cook chunks of pork shoulder with spices and aromatics. We add only a small amount of water to the pot so when the cooking is done, the liquid already is rich and meaty. Still, we reduce it for a few minutes to further concentrate the flavors, then use it to moisten the fork-tender pork that has been broken into bite-size pieces. You can stop there and serve the carnitas as is or make it even more delicious by crisping it in a hot skillet in its own rendered fat. To do so, in a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of the reserved pork fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom is browned and crisp, three to five minutes. Serve carnitas with rice and beans or make tacos with warmed tortillas. Either way, the pickled red onions are a must—their sharp acidity balances the richness of the pork.