Step 1

Turn on Saute function and heat the oil.  Saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Press “Cancel”.

Step 2

In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.

Step 3

On a cutting board, cut the roast into 4 or 5 equal pieces. Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)

Step 4

Add the seasoned meat, lime juice, orange juice, and hot sauce into the Instant Pot.

Step 5

Lock and seal the lid. Cook for 45 minutes at high pressure. Naturally release the pressure for 10 minutes (or more if you prefer) and then use a quick release.

Step 6

Remove the pork to a cutting board, and shred with two forks.

Step 7

Preheat the broiler. Broil the meat on a rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about ¼ cup of the juices from the Instant Pot over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.

Step 8

Serve immediately in tacos, burritos, or salads, or enjoy a la carte. If serving in a corn tortilla, we suggest topping with diced avocado, pico de gallo, Cojita cheese crumbles, chopped cilantro, and lime wedges. If serving on a salad, use those same toppings and try our Cilantro Lime Vinaigrette as the dressing.