Instapot Carnitas

I have a class at Relief Society I have to teach on cooking brisket and pork butt/shoulder.  I decided to expand on that and make it a class on cooking your basic cheaper cuts of meat i.e. pork butt, chuck roast, chicken, etc. in various non-traditional ways so I really went to town on the electric pressure cooker (instapot-even though mine is a Sams club version).  Lots of people own these but few have ever really used them because the name pressure cooker is "scary".  I hope to help people realize that these things are our new best friends. 
I found this and many other recipes on pinterest.  The only thing I would do differently (and this is optional) is add a can of green chilies. I used pickled jalapenos and only about 1 tsp. chopped, although I could have safely added 2 tsp. without making these too spicy.

2 lbs. pork shoulder/butt, cubed
2 tsp. smoked salt (I had to Amazon this, but I think salt and some liquid smoke would be fine)
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1 white onion, roughly chopped
3 garlic cloves, minced
1 jalapeno, diced
2 bay leaves
juice of 2 limes
1 1/2 c. orange juice
1 c. broth
For garnish:
limes wedges
cilantro

Press Saute function on instant pot.  Once hot, add pork butt and brown on all sides for about 10 minutes.  Add all of the rest of the ingredients and mix well to combine.  Press cancel, secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 30 minutes.  Once time is up, let the pressure release on its own for 20 minutes, then remove lid.
When the instant pot is slow releasing, turn oven on to broiler.
Use a slotted spoon to remove the fall-apart meat and onions, and place on a baking sheet.  Use two fork to pull apart the meat slightly.  Squeeze fresh lime juice on top and place under the broiler to cook for just a few minutes or until the pork begins to brown and crisp.
Garnish with fresh lime wedges and cilantro before serving.