In a small bowl, combine the cumin, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper. Mix well to form a spice blend.

Pat the pork shoulder chunks dry with paper towels. Toss the pork pieces thoroughly in the spice blend, pressing it into all sides so every surface is well coated.

Set the Instant Pot to Sauté mode on High. Add the oil and let it heat until shimmering, about 2 minutes.

Working in batches to avoid crowding, sear the spiced pork chunks for 2–3 minutes per side until a deep golden-brown crust forms. Do not rush this step — the browning adds significant depth of flavor. Remove each batch and set aside.

Press Cancel to turn off Sauté mode.

Return all the seared pork to the Instant Pot. Add the smashed garlic cloves, orange juice, lime juice, and chicken broth. Stir briefly to combine.

Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 45 minutes.

When the cook time is complete, allow the pressure to release naturally for 15 minutes, then carefully switch the valve to Venting to release any remaining pressure. Remove the lid.

Use two forks or tongs to shred the pork into large, rough chunks directly in the pot — you want some texture, not a paste. Taste and adjust salt as needed.

Let the carnitas cool to room temperature in the braising liquid. Transfer the meat and all liquid to a sealed airtight container or heavy-duty zip-lock bag. Refrigerate for up to 4 days or freeze for up to 3 months.

Heat a large cast iron skillet over medium-high heat (over your camp stove, campfire grate, or home stovetop) until very hot — about 2–3 minutes. Add a tablespoon of oil or lard and let it shimmer.

Using tongs or a slotted spoon, add the carnitas to the skillet in a single layer, allowing excess liquid to drip back into the container. Do not stir for 3–4 minutes — let the pork develop a deeply caramelized, slightly crispy crust on the bottom.

Flip the pieces and cook another 2–3 minutes on the second side. Add 2–3 tablespoons of the reserved braising liquid to the skillet and let it sizzle and reduce, coating the pork in a glossy, flavorful glaze. Remove from heat.

Warm the corn tortillas directly over the flame, in a dry skillet, or wrapped in foil over the campfire until pliable and lightly charred.

Load each tortilla with a generous spoonful of crispy carnitas. Top with diced white onion, fresh cilantro, a squeeze of fresh lime, crumbled cotija, shredded cabbage, and salsa or pico de gallo. Serve immediately.