For the Prep

1. Place the bay leaves and cloves in the bottom of the Instant Pot, and then place the rack for the pork.
2. Rinse the pork under cold water and pat dry with paper towel. In a small bowl, combine salt, pepper, Mexican oregano, and cumin. *We’re using Mexican oregano because it complements this dish so much better than its Mediterranean counterpart. You can use either, but it is absolutely worth picking up some Mexican oregano. The flavor is outstanding.
3. Drizzle a tablespoon of the avocado oil over pork and rub to coat evenly, then sprinkle with the dry mixture and rub in on all sides. Place the seasoned pork in the Instant Pot, fat side up, and top with chopped onions.
4. In a large measuring cup, mix the Lakanto Golden Sweetener with the hot tap water and stir to dissolve. Add the orange and lime juice, garlic, and diced Anaheim chile peppers (you can sub jalapenos if you like it hotter) and stir to combine, then pour over pork.   

Cooking the Pork

1. Set Instant Pot to HIGH for 1 1/2 hours (90 minutes) and allow natural release, for a 4-pound boneless pork shoulder/butt roast. NOTE: We have not tried this with a larger cut of pork in Instant Pot, so default to manufacturer instructions for additional cooking time with larger cuts.
2. The cooked pork will be fall-apart tender and shreds easily. Transfer cooked pork to a large plate and tent with foil to rest and cool slightly, then shred with two forks, removing any excess fat. Keep covered with foil until ready to sear. Do not sear until ready to serve (see notes).  
3. Strain juices from Instant Pot into a fat separator or large measuring cup and skim off the fat. Reserve the strained liquid for searing the pork. This liquid will be very flavorful and will concentrate further while searing. Do not add salt at this time. 

Searing the Pork

1. When ready to serve, heat a large skillet or sauté pan over high heat and brush lightly with the reserved oil. Working in batches, quickly spread some of the pork in a single layer in the pan, and drizzle with up to 1/4 cup of reserved juice per batch.
2. The liquid will caramelize and evaporate quickly, and the bottom of the pork should be brown and crispy. As soon as this occurs, transfer pork to a covered serving platter or bowl. Repeat with remaining batches, searing only what will be served. 
3. Reserve and heat remaining juice and pour some over the pork just before serving. Serve any remaining liquid with pork.

Serving the Pork

1. Serve with orange and lime wedges, over fresh spinach or mixed greens as a salad, in lettuce cups, with Cassava Coconut Tortilla Chips, or small buns as sliders.
2. Top with, diced onions, shredded, red cabbage, jalapenos or chiles, avocado or guacamole, shredded jicama, cilantro, tomatoes, diced peppers, or vegetables of choice.
3. We chose red onions, cilantro and shredded red cabbage with a twist of lime juice to let the flavor of the carnitas really shine.