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1
Slow cooker method:
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Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
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Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
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Cover and cook on low heat for 8 hours.
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5
Leave liquid in slow cooker, remove pork and shred with 2 forks.
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6
Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
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Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
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Position oven rack near broiler and preheat broiler to high.
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Broil until pork is browned and crispy in places about 3 to 6 minutes.
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Serve warm with tortillas and desired toppings.
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11
Instant Pot method:
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Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
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Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
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Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
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15
Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
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Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
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Shred pork and proceed with broiling method above.
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Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
