Ingredients:

4 pounds boneless pork shoulder, cut into 2-inch cubes
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 bay leaves
1/4 cup chopped fresh cilantro

Instructions:

1. Place the cubed pork shoulder in the Instant Pot and season with cumin, chili powder, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Add the chicken broth, orange juice, lime juice, and bay leaves. Close the lid and set the valve to sealing.
3. Cook on high pressure for 45 minutes. When the timer goes off, quick-release the pressure.
4. Carefully open the lid and remove the pork with a slotted spoon.
5. Turn the Instant Pot to the sauté setting and cook the liquid for 5-10 minutes, or until it is slightly thickened.
6. Add the pork back to the pot and stir in the cilantro.
7. Serve the carnitas with warm corn tortillas, guacamole, salsa, and your favorite toppings. Enjoy!

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.