On the sauté setting sear roast on all four sides. Remove from pot and set aside.
Add chicken broth and orange juice into the bottom of Instant Pot, scraping the bottom to deglaze..
Add the roast back to the pot.
Top with onion, peppers and garlic.
Cook on high pressure for 75 minutes. Allow for a natural release and check roast. If it needs more time, close the lid and continue cooking. Reset and cook on high for an additional 30 minutes. Again allow for a natural release. It should be easy to shred at this point.
Shred the pork using two forks and then add lime juice. Stir until all juices are well blended.
Remove shredded pork from the Instant Pot with tongs and set aside.
Reduce remaining liquid down to 1 1/2 cups and reserve for later.
To crisp-- Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and quickly sear the other side.
Repeat in batches being sure not to crowd the pan. I usually do three or four.
Remove pork from skillet. Drizzle over more juices and serve immediately.
Recipe Notes
**You could also use a crock-pot if you don't have access to an Instant Pot. Just increase broth to 1/2 cup and cook on low for 8-10 hours or high for 6 hours.