In an Instant Pot

• Set a Instant Pot to the high saute setting (I have the Ninja Foodie and I love it!)
• Heat olive oil
• Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
• Stir in crushed clementine, lime juice, garlic, oregano, chili powder, cumin, salt and pepper.
• Select manual setting; adjust pressure to high, and set time for 30 minutes.
• When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove pork shoulder from the Instant Pot and shred the meat using two forks
• Season with salt and pepper, to taste, if needed.

In a slow cooker

• Add all the ingredients to the slow cooker
• Set on low for 6 hours or on high for 3 hours
• When finished cooking, remove pork and shred.
• Season with salt and pepper to taste

In the oven

• In a large Dutch oven over medium high heat, heat oil.
• Working in batches, add pork and sear on all sides. 
• Add all ingredients to the Dutch oven and cover with lid.
• Transfer to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours.
• Remove lid and cook until pork is very tender and pulls apart easily with a fork.