Step 1

Add dried chilies to a heat proof bowl or pot and cover with boiling water until fully submerged. Set aside 20 minutes to soften.

Step 2

Add the water and chilies to a blender along with the orange juice, vinegar, tomato paste, sugar onion, garlic, cumin, oregano and salt. Cover and blend until a thick, smooth sauce forms.

Step 3

Add the pork pieces to a large bowl. Pour the red sauce over the pork and mix until the pork is fully coated in sauce. Cover and let marinate in the refrigerator at least an hour and up to 24 hours.

Step 4

About 30 minutes before cook time, take the pork out of the fridge and let it come to room temperature.

Step 5

Add the olive oil to the Instant Pot and press the "Sauté" button to begin warming it up. Once the oil is warm, add a couple of pork steaks to the pot and cook, browning each side 3-4 minutes. Remove browned steaks from the pot and set aside until all of the steaks have been browned.

Step 6

Add the steaks back to the pot along with the sauce. Arrange the pork so that it's in an even layer and entirely covered in the sauce.

Step 7

Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 20 minutes.

Step 8

After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10-15 minutes before releasing the steam valve. Once the steam has been fully released remove the lid of the instant pot. Use a couple of forks to shred the pork.

Step 9

Press the "Sauté" button and bring the pot to a simmer. This will help reduce the liquids down to make for a thicker sauce. Simmer at least 10-15 minutes.

Step 10

Taste and season with more salt if needed. Serve in corn tortillas and enjoy.