In a medium mixing bowl, whisk together the mojo sauce ingredients until combined.  Set aside until ready to use

Season pork chunks on all sides with salt and pepper.

Saute/brown entire batch working in smaller batches and setting aside.

Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”. Cook on hi pressure setting for 30 min and allow to naturally decompress 10-15 min.

Preheat broiler hi. When pork is done shred and place on cookie sheet. Add 1/3 of sauce mixture with pork and broil for 5 min.

Take out of oven and toss half if what is left if sauce and place back in the oven for 5 additional minutes.

Remove and toss in remaining pork and ready to serve.

Goes well with Mexican creme and Jack cheese.