Trim excess fat from a 2-pound pork shoulder and cut it into 1–2 inch cubes. Generously season the pork with salt, pepper, cumin, and oregano.

Set your Instant Pot to the sauté function and add a drizzle of oil. Once hot, brown the seasoned pork cubes for about 3–4 minutes on each side.

After browning, add one diced onion and three minced garlic cloves to the pot. Stir them into the pork.

Pour in 1 cup of orange juice and 1/4 cup of fresh lime juice, followed by 1 cup of chicken broth. Add in 1–2 bay leaves.

Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. Allow a 10-minute natural release.

Remove the pork chunks from the Instant Pot and shred the meat into bite-sized pieces.

Preheat your oven broiler to high. Spread the shredded pork on a baking sheet and broil for 5–7 minutes until golden and crispy.

Warm some tortillas and fill each with the crispy carnitas, then top with fresh cilantro, diced onions, and a squeeze of lime.