Step 1

Trim and discard any large pieces of fat from the pork. Cut the pork into 2-1/2-inch pieces. Season with two-thirds of the salt and refrigerate for at least 2 hours and up to 24 hours.

Step 2

Place pork, sweetener, tomato paste, cumin, oregano, garlic powder, and remaining salt in an Instant Pot. Toss everything together until well combined. Seal the lid and cook on high pressure for 45 minutes.

Step 3

Release the pressure manually. Shred the pork with two forks.

Step 4

Working in batches, transfer the shredded pork and liquid to a large nonstick skillet set over medium-high heat and cook, undisturbed, until underside is well browned, 5 to 6 minutes. Toss and continue cooking, tossing occasionally, until edges are crispy and caramelized, 5 to 6 minutes longer. Transfer each batch to a casserole dish. Cover with foil to keep warm and moist.

Step 5

To serve, transfer the meat to a large platter or individual plates. Serve with the lettuce leaves, radishes, and hot sauce on the side, if desired.