Instructions

1. With a sharp serrated knife, cut pork shoulder into 2-inch pieces and place in a large bowl.
2. In the bowl of cut pork, add sea salt, cumin, cinnamon, red pepper flakes, and oregano. Stir until well-combined.
3. With a vegetable peeler, peel skin from both oranges and place into bowl of seasoned pork. Juice bald oranges into bowl of seasoned pork.
4. Pour mixture into Instant Pot insert, add bay leaves and sliced pineapple, and seal.
5. On the manual setting, set the timer to 35 minutes.
6. After 35 minutes, allow the Instant Pot to naturally depressurize for 20 minutes. After 20 minutes, turn the valve to finish depressurization.
7. With tongs, move meat fromInstant Pot insert to a large plate or bowl (do not pour liquid from insert out!). Using two forks, shred meat and pieces of orange zest.
8. In a large pan on the stovetop, melt pork lard over medium heat.
9. Add shredded pork to the hot pan and allow the meat to crisp up about 10 minutes. Add additional salt as necessary.
10. After pork has reached your desired level of crispiness, remove from heat and pour 1/4 cup of liquid from Instant Pot insert into the pan of crisped pork.
11. Serve immediately with cooked pineapple (or discard pineapple for a lower-carb dish) and garnish with fresh cilantro and lime wedges.