Trim most of the fat off the pork shoulder and cut the meat into two-inch cubes.

Combine the garlic salt, cumin, oregano, brown sugar, basil, coriander, chili powder and paprika in a bowl and stir to combine. Reserve about 2 tablespoons, plus 2 teaspoons, of the mixture.

With the rest of the spice rub, pour it over the pork, coating it as evenly as possible.

Add the pork to your pressure cooker, along with one cup of water.

Cut your oranges and lime in half. Squeeze as much juice out of each half as you can into the pressure cooker, and then place the fruit, cut side down, into the pressure cooker, as well.

Seal the pressure cooker and cook on high pressure for 40 minutes, and then let the pressure release naturally for 10 minutes before opening the cooker.

While the pork cooks, prepare a rimmed baking sheet by lining it with aluminum foil or parchment paper.

When the pork is done, remove it with a slotted spoon and shred it with two forks. Put the shredded pork on the prepared baking sheet. Sprinkle the reserved seasoning over top of the pork and give it a stir, spreading it out evenly on the sheet.

Preheat the broiler in your oven to high and place the baking sheet under it. Let the pork crisp for around three minutes, checking regularly. Remove the pork when it’s just starting to crisp up along the edges.

Serve the pork as a taco, sandwich, or however you like it.