Place pork roast in the bottom of the Instant Pot.
Add orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, and salt to the roast in the Instant Pot.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 40 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
Remove the lid and shred the roast with 2 forks. Mix the shredded pork in with the liquid in the Instant Pot.
Place shredded pork on a large baking sheet, then zest the orange over top of the pork. Squeeze the juice from the orange over top the pork as well.
Broil meat for 5-7 minutes (turning once) until it starts to brown and crisp.
Serve on tortillas with lettuce, pico de gallo, and cotija cheese.