Dump all ingredients, except the mojo criollo/orange and lime juice) into your Instant Pot. Stir together to cover all the meat in the spices, then pour in the mojo juice.

Make sure your sealing ring is in place (safety first!) on your lid. Lock the lid onto the Instant Pot and set steam release knob to 'sealing' position.

Press the 'manual' button' and set Instant Pot on high pressure for 30 minutes. Remember, it'll take about 10 minutes for the Instant Pot to come to full pressure, then the display will show your timer.

When the time is up, let the pressure release naturally for about 15 minutes, then carefully turn steam release knob to 'venting' to remove any pressure before removing the lid.

Turn on oven broiler to High heat.

On a large baking sheet, shred the pork. Spoon a generous amount of the fat and liquid from the Instant Pot evenly over the pork. Broil for 3-5 minutes, or until the pork begins to brown and crisp up. Carefully remove from oven, spoon another generous amount of the fat and liquid from the Instant Pot, then toss well with tongs. Broil again for another 3-5 minutes to ensure all the pork gets some nice crispy bits.

Serve immediately.

Keeps in an air-tight container for 3 days or freeze in a freezer-safe zip-top bag for up to 3 months!