Mix together salt, cumin, oregano and black pepper.
Pour seasoning mix over pork and massage into pork so that all pieces are completely coated.
Optional Step - heat the fat cap from the pork in the Instant Pot and let the fat render. After the fat has rendered, remove the chunk of fat and leave the beautiful liquid flavorful fat. Deglaze the pot once you have squeezed in the orange juice and added the onions.
Add half the chopped onions and squeeze the juice of one orange (about 1/2 cup) into cooking pot.
Place seasoned pork chunks into cooking pot on top of orange juice and onions.
Add the rest of the onions, garlic, jalapeño, cinnamon sticks and Bay leaves to cooking pot.
Squeeze in the juice of three oranges and two limes.
Lock on Lid and close Pressure Valve. Cook at High Pressure (most machines default to high pressure) for 40 minutes.
When beep sounds, wait 20 minutes and then remove the rest of the pressure.
Prepare Pork and Liquid
Remove pork from cooking pot and place into a strainer basket to drain off excess liquid.
Select Sauté/Browning on the pressure cooker and adjust to "low heat." simmer about 10 minutes to reduce the liquid.
While cooking liquid is simmering, place drained pork into a bowl and with two forks, shred the pork.
Carefully pour liquid from cooking pot into a fat separator and get ready to crisp the pork.
Crisp the Carnitas (two methods)
In Cast Iron SkilletHeat cast iron skillet on medium high for 10 minutes. Add olive oil to skillet. Add shredded pork to skillet in a flat layer. Wait one minute and then add in 1/2 cup of the hot liquid. Fry on just one side, until liquid has evaporated and then place on serving platter. Repeat each batch until done.
Using Mealthy Crisplid or Instant Pot Crisping LidAdd 1/2 cup hot cooking liquid to pressure cooker cooking pot. Place about half the shredded pork into cooking pot in a flat layer. Drizzle a little olive oil over the pork. Place crisping lid over pot. Set temperature on lid to 400 degrees and time to 8 minutes. When crisping lid beeps, remove lid and stir pork. (If more liquid is needed, add 1/4. Pork should not be drenched.) Remove lid and stir pork. Place crisping lid back onto pressure cooker and set temperature to 400 degrees and time to 4 minutes.
Place crisped Carnitas onto serving platter.
Drizzle about 1/4 cup of hot liquid over Carnitas.
Squeeze one lime over Carnitas and sprinkle chopped cilantro over pork.
Serve in tortillas, topped with various garnishes.
You can use a 3-7 pound pork shoulder in this recipe.
For Crisping Carnitas
Any of the following tools are great for crisping up the Carnitas: