Brown the pork butt in a hot skillet before adding to the Instant Pot or slow cooker to develop a flavorful crust and deepen the overall taste through the Maillard reaction.

Choose pork shoulder with good fat marbling and cook low and slow (at least 4-6 hours) to allow the fat to render completely, creating that signature crispy, melt-in-your-mouth texture.

Use freshly squeezed lime and orange juice rather than bottled for brighter flavor; add the juice in the last 30 minutes to prevent the acids from breaking down the meat texture too early.

Toast cumin, paprika, garlic powder, and onion powder in a dry pan for 30 seconds before adding them to the cooking liquid to unlock their essential oils and maximize flavor intensity.

After slow cooking, shred the pork and briefly crisp it in a hot skillet with a little of the rendered fat for 2-3 minutes to create irresistible caramelized edges while keeping the interior tender.