Step 1

HIGH PRESSURE FOR 25 MINUTES: Combine pork, water, onion halves, chipotle, oregano, sugar, cumin, 1 teaspoon salt, ½ teaspoon pepper, and bay leaves in pressure- cooker pot. Juice orange into bowl and remove any seeds. Add juice from orange halves into pot, then add spent halves. Lock pressure- cooker lid in place and bring to high pressure over medium- high heat. As soon as pot reaches high pressure, reduce heat to medium- low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.

Step 2

NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Step 3

BEFORE SERVING: Remove onion halves, orange halves, and bay leaves from cooking liquid. Using large spoon, skim excess fat from surface of sauce. Bring pork to simmer and cook, breaking up meat into bite- size pieces with wooden spoon, until cooking liquid has thickened, about 15 minutes. Stir in lime juice and season with salt and pepper to taste.

Step 4

Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

Step 5

Shredded Beef Soft TacosSubstitute 4 pounds boneless beef short ribs, well trimmed and cut into 2-inch pieces, for pork and increase pressurized cooking time to 35 minutes.

Step 6

Shredded Chicken Soft TacosSubstitute 4 (12-ounce) bone-in split chicken breasts, trimmed, for pork. Reduce pressurized cooking time to 15 minutes and use quick-release method.After removing onion, orange, and bay leaves from pot in step 3, transfer chicken to cutting board, let cool slightly, and shred meat into bite-size pieces, discarding skin and bones. Meanwhile, simmer cooking liquid until thickened, about 10 minutes. Return shredded chicken to pot with lime juice and let heat through before serving.