Crispy Carnitas Tacos

Pat the pork shoulder dry with paper towels. Season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Set the Instant Pot to Sauté and heat the olive oil. Brown the pork in batches for 2–3 minutes per side. Remove and set aside.

Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds. Pour in the orange juice, lime juice, and chicken broth, scraping the bottom of the pot to release any browned bits. Return the pork to the Instant Pot and add the bay leaf. Seal the lid and cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release before releasing any remaining pressure.

Transfer the pork to a large bowl and shred using two forks. Spread the shredded pork on a rimmed baking sheet and drizzle with a few spoonfuls of the cooking juices. Broil for 4–6 minutes, stirring halfway through, until the edges become golden and crispy. Alternatively, crisp the pork in a hot skillet over medium-high heat.

Warm the tortillas in a dry skillet or directly over a gas flame. Fill each tortilla with crispy carnitas and top with diced onion, chopped cilantro, salsa, and a squeeze of fresh lime juice. Serve immediately