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Cut your pork butt into large chunks. Trim any excess fat. You want a little but not a huge fat cap.
Season with 2 tbsp salt. Rub the seasoning all over.
Set your pressure cooker to sautée on high, add lard, and allow it to melt.
Sear off your meat in batches until they develop a nice crust.
Once all your meat is seared at it all back in.
Add your brown sugar, garlic, onion, bay leaves, Pepsi, orange juice, lime juice, oregano, cloves, jalapeño, peppercorn, and a heavy pinch of salt.
Seal her up, and pressure cook on high for 45 mins.
After it’s done safely remove it from pressure cooker, add to large tray/bowl and shred. Pour over some of the broth, and cover for 5 mins.
Before serving fry in a skillet with a bit of oil to get it nice and crispy. Adjust salt to taste here.
Serve with limes, salsa de aguacate, tortillas, rice, beans, and enjoy babe!