Heat pressure cooker to sauté function or heat a large Dutch oven over medium heat on stovetop.
Add vegetable oil and then boneless pork shoulder, browning on each side, approximately 3 minutes per side.
Meanwhile, in a small bowl, whisk together orange juice, honey (or agave nectar), Kosher salt, cumin, paprika, garlic powder and bay leaves. Set aside.
If already in the pressure cooker, stop sauté function or transfer pork to the pot of your pressure cooker.
Arrange raw red onions around the roast. Pour orange juice mixture over top.
Lock lid in place and set on high pressure for 50 minutes with vent sealed.
Allow natural pressure release for 15 minutes.
Remove pork and using two forks, shred, discarding any large pieces of fat.
Skim onions and 3 tablespoons of liquid out of remaining broth in pressure cooker pot.
Toss shredded pork, cooked onions and broth in a serving bowl.
Gently heat Soft Taco Flour Tortillas in a warm oven according to package directions. Serving them warm further enhances their taste.
Serve carnitas with warmed flour tortillas and desired toppings.
