In a small bowl mix all the Pork Rub ingredients and massage onto the cut and trimmed pork shoulder.
Place the pork shoulder into your instant pot. Pour the Insta-Meal Taco Taco sauce into the pot over the pork cubes. squeeze the juice of 1 lime into the pot and add the bay leaves and crushed garlic.
Put the lid on and lock the pressure valve to "seal". Set the pot to cook on pressure mode, on high, for 40 minutes.
Let the pot do a 10 minute natural release, and then quick release the remaining pressure.
Pull all the pork chunks out of the pot and place on a rimmed baking sheet. Remove the bay leaves and discard. Using 2 forks shred the pork into smaller pieces. You can also take a few tablespoons of the sauce left in the pot and mix with the carnitas.
OPTIONAL** for a crispier carnita, set the oven to broil and pop the shredded carnitas in the oven for 4-5 minutes. This will give the edges of the carnitas a crispier texture.
Serving Instant Pot Carnitas
Carnitas Bowl- layer a bowl with rice, cilantro, carnitas, corn, black beans, pico de gallo, sour cream (or Greek yogurt), and avocado or guacamole.
Carnitas Tacos- warm corn tortillas in an oiled cast iron skillet, fill each taco with carnitas and all your favorite taco toppings.
Carnitas Burritos- wrap the carnitas, black beans, green onions, and cilantro in burrito size flour tortillas. Place in a 9x13 pan sprayed with cooking spray or oil. Pour a 10 oz can of red or green enchilada sauce over top and sprinkle with cheese. Bake at 400 degrees for 12 minutes, or until the cheese is melted and the sauce is bubbly.
To reheat- add to a microwave safe plate and cover with a damp towel. Microwave for a minute, or until it is heated through.