Turn Instant Pot on "Saute" and heat the oil. Add the pork and sear for 2-3 minutes on each side. This step is optional, and just deepens the flavor. Remove the pork to a plate.

Set aside 1/2 c of sliced pepperoncinis and pour the rest, including the juice, into the Instant Pot. Use a spoon to deglaze and loosen any bits that are stuck to the pot. Add the onions and the pork. to the pot.

If you skip searing, just dump everything into the pot in this order- pepperoncinis and juice, onions, then pork.

Close the lid and make sure sealing vent is closed. Set to manual for 7 minutes. Natural pressure release for 10 minutes.

Remove the pork and shred. Pro tip! Use your stand mixer or hand mixer for super quick and even shredding!

Return to the juices and stir in.

Pour pepperoncinis and juice into crock pot, followed by onions and pork. Cook on low for 8-10 hours or high for 4-6. Shred and return to juices.

Turn the oven on the "Broil"

Sprinkle shredded cheddar cheese over each tortilla. Broil until cheese is melted and tortillas are beginning to brown.

Top tortillas with shredded pork, cabbage, sliced pepperoncinis, and fresh lime juice.