Prepare your pork shoulder by chopping into large pieces, toss to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.

Set your instant pot to saute and turn on, pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.

Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.

Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.

Close the lid to the instant pot, set the valve to seal and set the cook time to 30 minutes on pressure cook.

Once the 30 minutes is up follow the instant pot instructions to do a natural release of the pressure.

Remove the pork from the pot and shred with two forks.

With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

Line a baking sheet with foil and set your oven to broil. Place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.

Broil your pork for 3-4 minutes, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.

Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.