Honey Whiskey, Sun Orchard Margarita Mix, Bitters, Ginger Beer

♦ MAKES 1 COCKTAIL

• 1 4 lb bone-in pork shoulder (Boston butt), trimmed and cut in half
• ¼ tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp ancho chili powder
• 2 tsp smoked paprika
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• 2 tbsp Olive Oil
• ½ cup water
• 1 cup Sun Orchard Orange Juice
• ½ cup Sun Orchard Lime Juice

In a mixing bowl, whisk together orange juice, lime juice, oregano, black pepper, cumin, salt, chili powder, paprika, garlic, and brown sugar. Place pork in a heavy-duty resealable bag and pour in the marinate in the refrigerator overnight.

Set the pressure cooker to sauté on high and add olive oil. Remove pork from marinade with tongs and sear on all sides for 2-3 minutes. Add marinade and water to the pork. Turn off sauté mode and set to pressure cook on high for 40 minutes. Once the pork is finished, shred it and add it back to the sauce in the cooker. Cook down until the sauce thickens.

Serve in tacos with Avocado Sauce.