Begin by cutting the pork loin into 3-4 small pieces.
Sprinkle the pork pieces with 2 Tbsp fennel seeds, 1 tsp garlic powder, 2 tsp kosher salt and a 1/2 tsp of chili flakes. Rub the spices into the pork on all sides.
Place the pork in the Instant Pot and add 1 1/2 cups low sodium chicken stock and the juice of 2 oranges. Lock the Lid and set to sealing mode.
Set to manual high pressure and cook for 20 minutes per pound or 60 minutes for a 3 pound pork loin. When finished, let natural release for 10 minutes, then perform a manual pressure release for the remaining pressure.
Reserve all the cooking liquid. Place the pork into a large bowl and shred with 2 forks. Add 1 cup of the cooking liquid and toss to coat. Save the remaining liquid to use if the pork gets dry. Enjoy the pork on sandwiches with provolone, Tuscan peppers or any topping you want.
Makes approximately 6 large sandwiches.
Calories are for the pork only and will vary based on bread, rolls or toppings used.