Combine seasoning ingredients in a small bowl and stir to combine. Rub the mixture onto pork until each piece is thoroughly covered. Don't be shy, press to coat!

Press “Sauté” on your Instant Pot or electric pressure cooker. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the pot. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

Note: Be sure to keep the lid OFF OF the Instant Pow while using the “Sauté” function
3. Once browned, transfer your seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot and set aside.

Add the remaining tablespoon of olive oil to the pot, along with red onion and jalapeño. Sauté, stirring occasionally, until they are soft and translucent, about 3-4 minutes.

Add your browned pork back to the pot and pour the chicken broth, orange juice, and lime juice on top. Add your lid and lock it into place (make sure you have the silicone ring inserted in your lid). Set the steam vent to “Seal.” Press the “Manual” or Pressure Cook button. Set the cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).

When the Instant Pot® cook time is done, let the pressure release for 20 minutes before doing a quick release.

Transfer pork to a dish or baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the pot and toss to combine.