Combine all the dry seasoning ingredients from the salt to the Chile powder and toss with the pork pieces.
In the pot of the Instant Pot, add the chicken stock, orange juice, lime juice, allspice and dried bay leaf. Stir to combine. Add seasoned pork pieces and just press down the meat into the liquid so that most of the cubes are covered in the liquid. You don't need to stir so as not to completely dislodge the seasoning from the meat.
Seal the pot and cook on high pressure for 27-28 minutes. It will take 15-17 minutes for the pot to come to pressure in a six-quart IP. Once pressure cooking is complete wait 15 minutes (NPR) before releasing the remaining pressure.
Turn on your broiler. Use tongs to transfer the meat to a baking sheet--reserve the flavorful pork stock for another use if you like. It's okay if some of the stock isn't completely drained from the meat. Taste the meat. There should be ample flavor from pressure cooking but you can sprinkle a little more salt and pepper and onion powder if you feel it needs it and/or drizzle a little more of the pork stock. Shred the meat with two forks before broiling. Broil for two to three minutes, stir once to expose more pieces to crisp up then broil again for another two to three minutes. Serve with accompaniments.
Stock/Liquid and Meat Amount: For 3 1/2 - 4 pounds of pork you can use the same amount of liquid. You get about four cups of pork stock from this recipe and it can be frozen for other uses.
Seasonings: Feel free to use your own combination of seasonings and spices for this recipe--I used what I have in the pantry but I think the allspice is the key here. It adds a subtle, pleasant hint of spice that I really like and the ancho Chile powder a touch of smokiness. My seasoning mix makes about two to three tablespoons.
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