Cut the pork roast into large chunks (2-3 large chunks is fine, or cut smaller for more surface for seasonings) and season generously on all sides with salt and pepper. Set aside.
3-4 pound pork shoulder/pork butt, salt and pepper
In a bowl, mix all the other ingredients.
½ cup chicken broth, ½ cup freshly squeezed orange juice, ¼ cup freshly squeezed lime juice, 2 Tbsp minced garlic, 1 Tbsp cumin, 1 tsp chili powder, 1 tsp dried oregano
Pour the broth mixture into the CPE and then add the chunks of pork.
Close and lock the lid, turning the steam release valve to closed.
Press Meat and adjust time to 45 minutes (high pressure.) Press Start/Stop.
When the cooking cycle is done, allow a full natural pressure release (about 15 minutes.)
Remove the lid and shred the meat in the pot (be careful not to scratch your inner pot!)
Using a slotted spoon or tongs, remove the shredded meat and place on a foil lined baking sheet.
Place the baking sheet on the top rack in the oven and broil for 3-5 minutes until the edges get nice and crispy.
Top with freshly chopped cilantro and onions and a squeeze of lime. Serve in tortillas or over rice!