In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
2. Step
Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
3. Step
Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
4. Step
When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
5. Step
Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
6. Step
Serving options: Build carnitas on top of nachos or tacos.
