Cut the whole pork butt into smaller cubes, roughly 3 inches. It doesn’t have to be exact. Pat dry with a paper towel and apply your spice rub (salt, garlic powder, onion powder, cumin, chili powder, oregano, black pepper, lime, and orange zest) to the meat. If you have time for the spice rub to sit on pork, before cooking it just enhances flavor, if you're in a time pinch proceed to next step.

Add seasoned meat to the pot insert of a 6 qt instant pot pressure cooker. Cover with ¾ cup of water, fresh orange juice, lime juice, onion, garlic, and jalapeño.

Close the lid and seal the pot, making sure the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. After the cooking time is done, allow the pressure to release naturally for 15 minutes then, release the remaining pressure and open the lid.

Turn on the oven broiler. The oven rack should be about 6 inches from the heat source.

With a slotted spoon, remove the pork from the pressure cooker, leaving the cooking liquid in the pot. On a large cutting board, shred the meat and discard any inedible fatty pieces. Transfer shredded meat to a baking sheet. Spoon about ¼ cup of the cooking liquid over the meat and toss to coat.

Slide the baking sheet onto the top rack of the oven and let crisp for 3-5 minutes. Remove from the oven with a spatula, flip the meat over. Return to oven and continue to broil until your desired crispiness. I usually repeat this process 4 times, as I like our Carnitas on the crispier side. As you are broiling, continue to add cooking liquid in small increments to add flavor and moisture. When the crispy level is achieved, sprinkle with a pinch of salt and serve with tortillas or in rice bowls.