Step 1

Place the chunks of roast on a large piece of foil for easy cleanup.  Sprinkle oregano and salt over the meat and press the seasonings into all sides of the roast.

Step 2

Select saute or brown on the pressure cooker.  Add oil.

Step 3

When the oil is hot, add meat and brown at least 2 sides of each chunk, about 4 minutes per side.

Step 4

Turn the pressure cooker off.

Step 5

Remove meat from the pot and set it on a plate.

Step 6

Pour chicken broth into the pot and use a wooden or silicone spoon to scrape up any browned bits (this will prevent the BURN warning from occurring).

Step 7

Return meat to the pot and add garlic, onion, orange juice, lime juice, and bay leaves.

Step 8

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 75 minutes.

Step 9

When cooking is complete, unplug the pressure cooker and allow the pressure to release naturally (this can take 20 minutes or so).

Step 10

:  Place coleslaw mix and cilantro in a bowl.  Drizzle with olive oil and a squeeze of lime juice.  Add salt and pepper to taste.

Step 11

:  Whisk together ingredients in a bowl.

Step 12

Place meat on a cutting board.  Shred then immediately return it to the pot of hot meat juices.

Step 13

To serve, pile meat on a roll or bun, add a spoonful of Lime Mayo on top of the meat, then top with slaw.