Cut the pork shoulder into 2-3 inch cubes.

You can trim any major chunks of fat, if you want.

Or leave it for extra flavor.

Add the pork chunks to the Instant Pot (pressure cooker) insert.

Sprinkle on the salt and pepper, oregano, red pepper flakes, cumin and cloves.

Toss the meat really well to get it evenly coated.

To the seasoned meat, add the cinnamon sticks, bay leaves, garlic and onion.

Next add the zest of the orange, then juice the zested orange and add all the juice (use two oranges if your orange isn't super juicy) and finally the fresh lime juice.

Put the lid on the Instant Pot and lock.

Make sure the valve on the lid is set to the “Sealing” position.

Using the “Manual” feature set to cook on high pressure for 35 minutes.

Once the time is up, let the pressure release on its own for 20 minutes, then remove lid.

(If you are rushing, you can release the pressure manually, but leave it, if you can).

Shred the meat and serve as it OR Finishing Move for Crispy Carnitas: Preheat your broiler on high.

Use a slotted spoon to remove the meat, that should basically be falling apart already and place on a baking sheet.

Use two forks to pull apart the meat slightly to shred.

Place the baking sheet under the broiler to cook for just a few minutes or until the pork begins to brown and crisp.

Keep the juices in the Instant Pot but using a slotted spoon remove the onion, garlic, orange zest, bay leaves and cinnamon sticks.

Heat up in a skillet or under the broiler.

Serve as tacos, salads, on bowls, burritos, in scrambles, etc.

Slow Cooker Instructions: Cover and cook on low heat for 8 hours or high for 4-5 hours.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed.

Cover and keep warm for an additional 30 minutes.

Finish same as above.