Put a tablespoon od canola oil in your Instant Pot on saute setting and brown the pork shoulder well on all sides. Juice the oranges and lime and add to the instant pot.
Add the chopped onions, minced garlic, oregano, cumin, chili powder, salt and pepper. Mix well and put the top on, seal the went and cook on high pressure for hour and a half.
Once the pork is done release the pressure on the instant pot, take the top off and shred the meat. Mix it in with the rest of the juices and transfer to a large sheet pan and broil for 8-10 minutes, mixing it around a couple of times in the process.
To make picked jalapeños:
(Prep a day ahead)Slice the jalapeños and garlic. In a bowl mix together water and vinegar, salt and sugar. Place the jalapeños and the garlic in a jar and pour the vinegar mix over it to the top.You can start eating them the next day but they are good for weeks!
To assemble the Tacos:
Char the corn tortillas on the grill or on the stove top directly over the gas burner, if you have one.Crumble the Cotija cheese, chop the onion and the cilantro.
Put some carnitas on each tortilla then top with a little bit of each desired topping and finish off with a little bit of Mexicana crema and lime juice.
Sometimes instead of pickled jalapeños I use fresh ones and we also love to add avocados. I add avocados to pretty much everything but I didn't have any when I was taking these photos!