3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
1 onion, sliced
3 cloves garlic, smashed with the flat part of a knife
2 tsp. dried oregano
1 cinnamon stick (3 inch)
1 1/2 cups strained fresh orange juice
1/2 cup strained fresh lime juice
Whisk together oil, salt, cumin, chile powder, and pepper.
Toss pork in oil-spice mixture. Brown pork in pressure cooker over high heat.
Stir in onion, garlic, oregano, and cinnamon stick. Add orange and lime juices.
Cover pressure cooker, lock on lid and bring to high pressure over high heat. Cook pork at high pressure, 25 minutes. Remove cooker from heat. Allow pressure to release naturally. Remove lid and transfer pork to a baking sheet.
Preheat broiler to high with rack 6 inches from element.
Degrease liquids from cooker in a fat separator; discard fat. Shred pork with two forks on baking sheet. Pour 1 cup strained cooking liquid over pork.
Broil pork until it starts to crisp, about 10 minutes. Stir and broil 5 minutes more.
Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.