Shredded Pork Soft Tacos (PCP)

• 1 (4-pound) boneless pork butt roast, trimmed and cut into 2-inch pieces
• 1/2 cup water
• 1 onion, peeled and halved through root end, plus 1 onion chopped fined for serving
• 1 tablespoon minced canned chipotle chile in adobo sauce [Sadly didn't have any on hand.  I used dried pequin chiles instead.]
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 2 bay leaves
• 1 orange, halved
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/8 (6-inch) corn tortillas, warmed
• Fresh cilantro leaves
• Thinly sliced radishes

Mise en place.

Dump in basically everything except for the lime, cilantro, and radishes.  Cook under pressure for 25 minutes and naturally release pressure.

The results.  Mash up the pork into bite-size pieces, thicken liquid, and season with salt and pepper.

Lovely texture and flavor even with the chipotle though that would've been preferred.  I eventually got sick of eating so many tacos.  As I often do with radishes in this sense, I quick pickled them with lime and kosher salt.