Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 teaspoon of salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes.
Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
Heat the oven to 425F. Place the pork belly on a rack over a parchment paper lined baking sheet and sprinkle lightly with the remaining teaspoon of salt. Roast in the oven for 20 minutes until crisp and caramelized.
Remove from the oven and let it cool. Once cooled, shred with a fork or chop in small pieces.
Assemble your tacos with 1-2 tablespoons of pork (depending on tortilla size), diced tomatoes, fresh cilantro, crumbled cotija cheese and a drizzle of chimichurri sauce.
If you use whole pork belly instead of sliced, add 5-10 minutes to the cook time.
If you don't have chimichurri sauce, any salsa can be used in it's place. Try this Spicy Tomatillo Salsa.
Flour or corn tortillas can be used. I personally prefer flour, but corn works just as well.
The roasted pork belly should be crisp and caramelized. If not, place it back in the oven for another 3-5 minutes until the fat has crisped.
The pork belly can be made in advance and stored in the fridge for up to 3 days. Reheat it in a 400 degree oven for 10-15 minutes, until sizzling.
Leftover pork belly can be stored in the freezer for up to 6 months in an airtight container or bag. Thaw in the fridge overnight and heat in a 350 degree oven for 5-10 minutes, or until warmed through.