Whisk together the chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and cumin in a medium bowl. Season with salt and black pepper and set aside.

Press Sauté on the Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork chunks. Season with salt and black pepper. Brown on all sides, about 1–2 minutes per side. Transfer to a plate and repeat with another tablespoon of oil and the remaining pork. Set aside. Do NOT use the lid during the Sauté function!!

Sauté the Aromatics (Optional but Recommended):

Add the remaining tablespoon of oil to the pot along with the red onion, jalapeño, and garlic. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes. This step deepens the flavor significantly and is absolutely worth the extra few minutes.

Return the seared pork to the pot and pour the braising liquid over the top. Add the lid, set the steam release handle to Sealing, and press Manual/Pressure Cook on High for 30 minutes.

When cook time is complete, allow the pressure to release naturally for 20–25 minutes, then quick release any remaining pressure.

A few minutes before the steam finishes releasing, preheat your oven broiler to high and line a large rimmed baking sheet with aluminum foil.

Transfer the pork to the prepared baking sheet and shred with two forks. Drizzle with ¼ cup of the cooking liquid from the Instant Pot and toss to combine. Spread into a thin, even layer.

While the pork is broiling, press Sauté on the Instant Pot to reduce the remaining cooking liquid by half — this becomes your serving sauce.

Broil the pork for 4–5 minutes until the edges start to crisp and caramelize. Remove from oven, add a little more cooking liquid, flip the meat, and broil another 4–5 minutes until crispy on the other side.

Serve immediately with the reduced cooking liquid spooned over the top, fresh lime wedges, and chopped cilantro. Enjoy!