In a small bowl, combine the ingredients for the dry rub; mix together. Rub the mixture over each piece of pork, covering the entire piece well. It helps to press the dry rub into the meat a little.
Grab that Instant Pot (we love this one) off the shelf. Push the “Sauté” button on the machine and set to “High.” Side Note: DO NOT use lid while using the “Sauté” function on an Instant Pot. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container of the Instant Pot. Sear until pork is browned on all sides, approximately 2-3 minutes per side. Remove pork from container and place on plate. Repeat this step with another tablespoon of olive oil and the remaining pork. Remove browned pork from and place on plate with the rest; set aside. Next , add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
At this point, you will add the browned pork back to the pot, pour chicken broth, orange juice, and lime juice on top. Place the lid on and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and be sure the pot is on the “High” setting. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
When the Instant Pot cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam. Once this is done, you can remove the lid and shred the pork. Note: If you prefer crisper carnitas, see the notes in the recipe card for broiling the cooked pork.
While the pressure is releasing, this is the time to prepare the Cilantro-Lime Rice. Once the rice is cooked, add the lime juice and cilantro. Mix well and set aside to keep warm. Tip: If you have leftover rice, simply heat it in microwave and then add the lime juice and cilantro. You can even use Instant Rice to save time.
Drain and rinse the black beans. Heat them up either in a small saucepan or use a microwave-safe bowl in the microwave. Keep warm until ready to use. Also, heat up the corn and keep warm.
While the rice is cooking you can mix together the ingredients for the Pico de Gallo in a medium bowl. Set aside until ready to use. Tip: If you prefer, you can buy already-made Pico de Gallo in your grocery stores produce department.
It’s time to assemble the burrito bowls. Evenly divide the pork, cilantro lime rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired.