Rub pork loin with taco seasoning. Place meat in the Instant Pot (cut into large chunks if needed to fit.)
Sprinkle garlic over meat. Combine broth and juices and pour over meat.
Seal lid and set Pot. For tenderloin, I used the manual setting for 15 minutes. For larger, fattier roasts, use the Meat/Stew setting.
When cycle is complete, allow for slow release. Remove meat and leave remaining liquid in the Pot. Set the Instant Pot to Saute and allow juices to reduce by about half. Meanwhile, shred the meat.
For crispy carnitas, place shredded pork in a single layer on a baking pan. Drizzle with remaining juices and broil until crispy and golden. Otherwise, return the meat to the juices.
Serve with tortillas, cilantro, avocado, or your favorite taco toppings.