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Add your cut up pieces of pork shoulder to the Instant Pot (no need for a rack or any accessories, just the pot). If there was a bone in your pork, discard it.
In a medium bowl, combine the salt, paprika oregano, garlic, onion, orange juice, orange zest, apple cider vinegar and water and stir to combine, then pour over the pork. Stir the pork around so the garlic and onion pieces are distributed throughout.
Place the lid on the Instant Pot and set to Manual pressure cooking for 65 minutes. Allow approximately 15 minutes for the pot to heat up and seal.
Once the timer goes off, allow the pot to rest an additional 15 minutes for natural pressure release, to ensure super tender and juicy pork.
After 15 minutes, release any remaining pressure.
Remove the pork from the pressure cooker and place on a cutting board and shred with two forks.
Place pork in a serving dish and ladle some of the extra liquid left in the pot to add a little extra moisture if needed.
Serve as tacos or as a part of your favorite pork recipes!