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1
Cut pork shoulder into 8 pieces. Season on all sides with salt and black pepper.
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2
In a pressure cooker over medium-low heat, render diced bacon until brown and crisp. Add pork pieces to pressure cooker. Brown on all sides.
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3
Add onion, garlic, and bay leaf to pressure cooker.
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4
Stir together orange and lime juice, chicken stock, cumin, coriander, chipotle, cinnamon, and oregano. Add to pressure cooker.
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5
Cook on high pressure for 40 minutes. Let pressure release naturally.
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6
When pressure has released, open pressure cooker. With a slotted spoon, remove pork and place in a bowl. Discard bay leaf.
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7
Place pressure cooker containing remaining juices over medium heat and boil gently to reduce and concentrate the liquid, about 10 minutes.
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8
Meanwhile, shred the pork with two forks, or with your fingers.
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9
In a wide skillet, heat 1 tbsp canola oil over medium-high heat. Add shredded pork, and fry until it begins to crisp along the edges, turning occasionally.
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10
Measure out 1/4 cup of reduced cooking liquid, and add it to the pork in the skillet. Remove from heat.
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11
Serve with rice (try Mexican Cauliflower Rice!), chopped avocado, and Quick Pickled Red Onions.
