Place the pork pieces in an Instant Pot or slow cooker. Sprinkle the meat with salt and cumin, if desired. Pour in the broth or water. For the slow cooker method, skip ahead to step 3.

Instant Pot Method: Secure the lid and set the pressure cooker to high for 45 minutes. Allow the pressure to release naturally for 20 minutes, then carefully flip the valve to release any remaining pressure.

Slow Cooker Method: Cover and cook the pork on low for 8 to 10 hours or on high for 5 to 7 hours, until the meat is fork-tender.

Using two forks, shred the meat directly in the cooking liquid for added flavor and moisture.

Use a slotted spoon to transfer the shredded meat onto a sheet pan, spreading it out in an even layer.

Set your oven rack to the top position and switch to the broiler setting. Broil the meat for about 15 minutes, stirring every 5 minutes to achieve crispy edges while keeping the rest of the meat tender. For an air fryer, work in batches to avoid overcrowding and broil until crispy.

Serve the carnitas as they are for a protein-packed snack or use them to make tacos!