• Pat meat dry and cut into large cubes. Season lightly with salt and freshly ground pepper. Set aside.  
• Set instant pot to Sauté and heat up olive oil, add meat (working in batches as needed) and sear meat for 3 to 5 minutes on each side until browned. Press Cancel to turn off the heat. 
  
• Add in all the remaining ingredients, squeezing the orange into the mix before adding it in (yes, you want the whole orange in the mix!). Toss to combine. 
• Lock lid in place, close pressure valve and press Meat. Adjust cooking time for 30 minutes and cook. Allow pressure to release naturally (roughly 20 minutes). Remove lid and shred meat with two forks (in the instant pot itself or a tray). 

For crispy carnitas

• Turn on oven broiler while carnitas are cooking. Once meat is shredded, transfer to a baking tray, along with some juice, and broil for 3-6 minutes until the edges begin to brown and crisp up. 
• Serve right away with desired toppings (limes are non-negotiable!).