• Combine the spices together in a small bowl to make a rub mixture.
  1 Tablespoon paprika, 1 Tablespoon ground cumin, 1 Tablespoon dried oregano, ½ Tablespoon garlic powder, 3 teaspoons salt
• Trim the pork roast of any excessive fat, if desired. Pat dry with paper towels.
  2 pounds pork shoulder
• Rub the pork on all sides with the dry rub, pressing into the meat.
• Heat your Instant Pot over the sauté function. (See notes for baking and slow cooker instructions)
• When hot, add the oil.
  2 Tablespoons vegetable oil
• Add the pork roast and sear on all sides, approximately 3 minutes per side.
• Remove the pork from the pot and set aside.
• Add the orange juice and scrape up the bits on the bottom of the pot.
  ¾ cup fresh orange juice
• Add the sliced onions and halved jalapeno to the liquid.
  1 yellow onion, 1 jalapeno
• Put the pork roast back into the pot.
• Turn off the sauté function. Put the lid on and set to manual pressure for 90 minutes.
• Once cooking is done, let sit on natural release for 15 minutes. Then use manual release to remove the remaining pressure.
• Shred the pork with forks or a hand mixer.

Searing

• To sear the pork, mix the shredded pork with a little of the juice, just enough to coat.
• Heat a large skillet over high heat.
• Add the shredded pork and cook to develop color and a crust, approximately 2 minutes. Flip if desired to sear the other side.
• Serve the pork as desired such as for tacos, burritos, nachos, or on its own.

Tacos

• Warm your tortillas in a large skillet over medium heat until warm and starting to brown. (Alternatively, heat in the microwave in groups of 4-6 for 30 seconds).
  16 corn tortillas
• Add approximately 1/4 cup of meat (or more as desired) to each taco.
• Top with the cheese and desired toppings. Traditional street tacos use white onion and fresh cilantro. Serve.
  1 cup cotija cheese, toppings as desired (fresh cilantro, diced white onion, radishes, salsa, guacamole, jalapeno, etc)