• Combine salt, oregano, cumin, and brown sugar together in a bowl.
• Cut the 3 lb pork butt into 6 large chunks.
• Roll the chunks of meat into the seasoning mixture.
• Add 2 tablespoon of olive oil to the Instant Pot and turn it onto SAUTE.
• Add the chunks of meat into the pot, turning to brown all sides.
• Add the garlic, diced jalapenos, diced red pepper, diced green chiles, and orange juice.
• Pour in the 1 cup of chicken broth and close the lid and the vent.
• Set the Instant Pot to MANUAL/PRESSURE COOK for 40 minutes.
• Allow for the Instant Pot to perform a NATURAL RELEASE for 15 minutes before removing the lid. 
• If not broiling the carnitas, use a slotted spoon to remove carnitas from the juices.

OPTIONAL:

• Turn the oven to broil and lay the pork and veggies onto an aluminum foil-lined baking sheet. 
• Broil in oven for about 5 minutes to get the carnitas crispy. 

Corn Salsa

• Combine diced red onion, chopped cilantro, and super sweet corn. 
• Toss in the lime juice and serve.