In a small bowl, combine chili powder, Italian seasoning, ground cumin, garlic salt, and half of the olive oil. Pour remaining olive oil into the pressure cooker pot.
Rub seasoning mixture all over the pork roast.
Heat olive oil in pressure cooker on the saute function, then add chopped onion and jalapeno. Saute for 2-3 minutes, or until vegetables are tender.
Add chicken base and stir together, then add water. Stir everything together.
Place seasoned pork roast in the pressure cooker. Pour in orange juice.
Place lid on pressure cooker and turn vent to the seal position. Cook on high pressure for 45 minutes.
When pressure cooker is done, do a natural release.
Preheat your oven to Broil.
Remove roast from cooker and place on a baking sheet. If your roast is tied, remove the twine and shred the meat using two forks. You can remove and discard any large fatty pieces.
Place baking sheet in the preheated oven and broil for 3-5 minutes, or until the edges of the meat begin to crisp up.
Notes
You can use pork shoulder or pork butt, but try and stick to 3 pounds as anything larger will have a different cook time.
When chopping the jalapeño we suggest wearing kitchen gloves and not touching your face until you are finished and have removed the gloves.
For a spicier finished meal, add some or all of the seeds from the jalapeño.
We use Better Than Bouillon brand chicken base. You can substitute chicken broth or stock for the base and water.
If you would like to make a gravy from the juices left in the pressure cooker, begin by using a fat separator to remove the fat. Then sprinkle in a couple of teaspoons of cornstarch and whisk it in while using the saute function. Whisk frequently until thickened.