Ingredients

• 1 Cup chicken broth
• 0.5 Cup orange juice
• 0.25 Cup lime juice
• 5 Cloves garlic, minced
• 1 Tablespoon ground cumin
• 1 Teaspoon Mexican oregano
• 1 Teaspoon salt
• 0.5 Teaspoon black pepper, ground
• 1 Tablespoon olive oil
• 3 Pounds pork ribeye roast, divided
• 8 Cherry tomatoes, quartered
• 1 Mango, diced
• 1 Jalapeno pepper, seeded
• 0.5 Small red onion, diced
• 0.25 Cup cilantro, shredded
• 2 Tablespoons salsa verde
• 12 Street taco-size corn tortillas
• 1 Lime

Steps

1. Whisk together chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper in a bowl. Set aside.
2. Turn on the Instant Pot and select the Saute function. Heat olive oil for 30 seconds, then add pork cubes. Cook for 4 minutes, turn the cubes, and cook for another 4 minutes. Turn off the Saute function.
3. Pour the chicken broth mixture over the pork. Close and lock the lid. Select High pressure and set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure using the natural-release method, which takes 20 to 40 minutes. Unlock and remove the lid.
5. In a separate bowl, mix together tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde.
6. Preheat the oven's broiler and set an oven rack about 6 inches from the heat source.
7. Shred the pork using two forks and transfer it to a baking sheet. Ladle half of the juices from the Instant Pot over the pork, toss to combine, and spread in an even layer.
8. Broil the pork for 8 minutes, toss, and broil for another 8 minutes or until the desired crispness is reached.
9. Divide the pork between the tortillas, top with mango salsa, and serve with lime wedges.