Whisk together vinegar, olive oil, lemon juice, garlic, salt, pepper, oregano, rosemary, smoked paprika, cumin, and chili powder in a bowl and then pour over pork roast to marinade.

Marinade overnight or just rub into the roast and cook immediately.

In a large skillet heat 1 tsp olive oil add roast and brown on each side.

Add 1 cup of bone broth to an Instant Pot or Crock Pot, place roast inside and slow cook.

For Crockpot set on low for 8 hours or high for 6 hours.

In an instant pot set on slow cooker for 6-8 hours.

The roast will shred apart very easily with tongs when done. Shred roast separating meat from fat.

For crispy carnitas set over to 375 degrees, place shredded pork in a baking dish and bake for 10 minutes. After 10 minutes flip the meat over and bake for another 10 minutes.