Cut Pork Shoulder: Remove rind and bone from pork shoulder. Cut pork shoulder into ~2 – 2¼ inches cubes as uniformly as possible. Keep the excess fat.

Marinate Pork Shoulder Cubes: Place pork shoulder cubes and excess fat in Instant Pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, ½ - 1 tsp (1g - 2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and 55ml orange juice (from 1 orange) in Instant Pot. Mix well, then let the pork marinate for 20 minutes.

Pressure Cook Pork Shoulder Cubes: Pour ~⅘ cup (200ml) unsalted chicken stock in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 30 minutes, then Natural Release for 15 minutes. Release the remaining pressure. Open the lid carefully.

Crisp Pork Shoulder: Transfer the pork shoulder to a baking tray. Brush some of the cooking liquid on each piece of pork before crisping. Place pork shoulder under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped, roughly 8 to 10 minutes. Flip the cubed pork, brush each piece with more cooking liquid, then place them in the oven again until the surface is crisped.

(Optional) Heat Corn Tortillas: If you are serving the carnitas with corn tortillas, heat up the corn tortillas when the pork is browning in the oven.

Serve & Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!