Step 1

Season. In a small bowl combine the salt (2 teaspoon), pepper (1 teaspoon), cumin (1 tablespoon), and oregano (2 tablespoons). Lay cubed pork (4 pounds) on a flat surface and sprinkle 1/2 the seasoning over the top, pressing the adhere. Flip and repeat on the other side with remaining seasoning.

Step 2

Cook. Add the chicken broth(1 cup), lime juice (2 tablespoons), orange juice (1/3 cup), onions (1), and seasoned pork to the instant pot. Place the lid on top, and set the vent to "sealing". Set pressure cooker to high pressure for 30 minutes. Once done, release the steam by turning the vent to "release" (pressure release should take about 15 minutes).

Step 3

Shred. Remove the instant pot lid, and shred the pork using 2 forks. Use tongs to serve the meat, be sure to ladle juice on top!

Step 4

For crispy carnitas: turn on oven broiler. Place shredded pork on a rimmed baking sheet. Ladle 1/4 of the juice over the carnitas. Broil for 4-5 minutes, or until the pork has crisped to your liking. Remove baking sheet from the oven, and ladle excess juice on top, toss to combine.

Step 5

Serve. Use tongs to add carniatas to tortillas, bowls, or burritos. Top with freshly chopped cilantro and enjoy!