First, prepare the spice rub. In a small bowl, combine the oregano, cumin, salt, pepper, and cayenne. Now prepare the pork. Cut it in half to create two equal pieces leaving the fat on. Rub both pieces with the spice mix on all sides.

Add the olive oil to Instant Pot. Select saute and heat the oil for about 2 minutes or until it sizzles with a drop of water, Add the minced garlic to the pot, then the prepared pork. Leave on saute for 1 more minute.

Add the beer, orange juice and lime juice to the pot. Place the lid on the pot and lock into place. Make sure the float valve is in the sealed position. Select pressure cook on high and set timer for 40 minutes.

Once the pork is finished, allow it to natural release. This will take about 15 minutes or more. As always, follow your manufacturer's guide for natural release.

Once the natural release has finished, carefully remove lid. Transfer the cooked pork to a large bowl or dish. Remove the fat and discard while you shred the meat with 2 forks. Do not discard the juice in the pot, you will need it. You can ladle at least two cups of the juice into a measuring cup or bowl and set aside.

Pour the olive oil into the slow cooker. Add the minced garlic to the bottom and place the prepared pork on top. Pour in the beer, orange juice, and lime juice.

Place the lid on the pot. Cook on high for 4 - 6 hours or low for 6 - 8 hours. The internal temperature of pork should be at least 165 degrees Fahrenheit.

Transfer the cooked pork to a large bowl or dish. Remove the fat and discard while you shred the meat with 2 forks. Do not discard the juice in the pot, you will need it. You can ladle at least two cups of the juice into a measuring cup or bowl and set aside.

I highly recommend crisping up the edges after you shred your carnitas. It brings out the flavor and gives it a more authentic texture. There are 2 ways to crisp up the edges, take your pick.

Turn your oven broiler to high. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Spread the shredded pork onto the prepared baking sheet. Drizzle with 1/2 cup of reserved juices. Broil for about 3 - 4 minutes, or until it starts to crisp. Remove from oven, stir the meat and drizzle with another 1/2 cup of juice. Broil for another 3 - 4 minutes. Remove from oven, transfer to a serving dish and drizzle with reserved juices. Optional: Garnish with fresh cilantro.

Add 1 tablespoon of olive oil to a large skillet and heat over medium-high heat until it sizzles. You will need to cook the pork in 2 batches so that the pan is not crowded. Add half the shredded pork to the skillet and 1/2 cup of the reserved juice to the pan. Brown the pork for 1 - 2 minutes then stir or flip with tongs and cook for an additional 1 - 2 minutes or until it just crisps up the edges. Do not overcook. Repeat with the second batch of pork. Transfer to a serving dish and drizzle with reserved juices. Optional: Garnish with fresh cilantro.