3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces
2 jalapeños, cut in half lengthwise, stems removed
4 large garlic cloves
1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1 tsp. dried oregano
1 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)
Special Equipment: A 6-qt. Instant Pot or other electric pressure cooker
Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.
Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.
Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.
Serve carnitas with tortillas and taco toppings alongside (if using).