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Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat.
Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot on high pressure for 1 hour, letting the pressure release naturally. For the the slow cooker, cook for 6-8 hours on low.
Preheat broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the juice later.
Place shredded meat in a single layer on the pans. Pour about 1 cup of juices from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional juices from the pan. Squeeze with more lime if desired and fresh cilantro. Serve on flour or corn tortillas with all of your favorite toppings.