Add seasoned pork, orange juice, chicken stock and lime juice to the Instant Pot. Mix to combine. Cover.
Select "Meat" mode, then adjust until time reads 30 minutes, if necessary. Cook. When the time is over, turn off and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid.
Shred the pork with two forks.
To crisp up pulled pork: Preheat oven broil. Transfer it with a slotted spoon to a large baking sheet. Spoon 1/3 to 1/2 of the leftover cooking juices evenly on top of the pork. Broil for 4-5 minutes, or until the edges of the pork are brown and crispy.
Sprinkle with chopped fresh cilantro. Serve immediately or store for later use.
You can also use pork shoulder to make this recipe. I tend to use pork roast because it's leaner, but to be honest, the shoulder is way more flavorful. 4 pounds of pork will serve around 6 people.STORE: refrigerate for up to 3 days. If refrigerated, warm the pork gently in a covered casserole dish in a 300°F oven before serving. FREEZE: Pulled pork also freezes really well, just let it cool completely, place in an airtight container or a freezer plastic bag and freeze for up to 3 months. When ready to eat, thaw it and reheat the pork gently in a covered casserole dish in a 300°F oven before serving. Looking for more Instant Pot recipes?