Cook the meat:

Cup of Yum
1. Press SAUTE  button on Instant Pot and wait until it reads "HOT."
2. Add pork shoulder fat side down and sear the meat approximately 2-3 minutes per side. Be careful to not let it smoke.
3. Each side should be nice and brown.
4. Remove the meat to a plate temporarily.
5. Into the pot, if there is not enough rendered fat, add 1 tablespoon of vegetable oil and add in the onion and garlic. Sauté until aromatic, about 2-3 minutes.
6. Add in all the spices and toast with the oil, onion and garlic.
7. Pour in apple cider vinegar to deglaze the pot and scrape off any brown bits.
8. Next, add in the can of chipotle peppers, orange and lime juice and stir.
9. Return the pork shoulder to the pot, along with any of its juices.
10. Now add in the chopped tomatoes and chopped cilantro.
11. Cover with the lid. Turn the vent knob to SEAL.
12. Press the MEAT button and set for 75 mins and let the pressure manually release.

Shred the meat:

1. Remove the pork from the Instant Pot and use two large forks to shred the meat.
2. Transfer the shredded pork to a baking sheet lined with aluminum foil.
3. Broil in the oven for 5-6 minutes (keep an eye on it), or until the edges turn slightly crisp with a little char. Set aside.
4. With the remaining liquid in the Instant Pot, press the SAUTE button to continue cooking to evaporate excess liquid.
5. Once the liquid has mostly evaporated, leaving about 1-2 cups of liquid left, turn off the Instant Pot.
6. Transfer the liquid to a bowl and serve on the side with the shredded pork.
7. Garnish the pulled pork with chopped cilantro leaves.
8. Note: If you prefer to skim off excess fat from the liquid, you can separately store in the fridge overnight before adding it to the meat.
9. Serve pulled pork with warmed tortillas or tostadas, alongside salsa/pico de gallo, guacamole, sour cream, and/or cheese.