Add orange juice, garlic, lime juice, and bay leaf in the bottom of your Instant Pot insert.
Mix the pork chunks in a large bowl with the seasonings. Toss to coat.
Place the seasoned pork in the Instant Pot.
Place the lid on the Instant Pot and twist to lock. Check to make sure the knob is in the "sealing" position.
Press the Manual button {High Pressure} and adjust time to 50 minutes.
When the time is up, allow the pressure to naturally release, about 20 minutes.
Remove the pork chunks from the pot and place them in a large bowl, or platter. Break apart the chunks and set aside.
Remove the liquid from the Instant Pot, reserving about 1 cup.
Set Instant Pot to Saute and add the ghee or olive oil.
Add the pork back to the insert, tossing with a wooden spoon to "crisp" up the meat. Add some of the cooking liquid to the pot to moisten the meat.
Serve immediately with diced onions, guacamole, salsa, chopped cilantro.
Place leftovers in a sealed container and store in the refrigerator.
Notes
You do not need to “shred” the pork. Breaking it up into smaller chunks is perfect.
To be honest, it would be easier to saute the cooked pork in a large skillet if you don’t mind messing up an additional pan. The Instant Pot liner is not all that big, and it’s deep so it’s kind of cumbersome…but it is possible as you see above.
To keep your leftovers from drying out in the refrigerator, add some of the remaining cooking liquid to the container.
Nutritional Information does not include the toppings or tortillas that you choose to use.