Place pork and all spices, jalapenos, and soy sauce into the Instant Pot. Toss meat around in the spices to coat.

Seal the Instant Pot and pressure cook at high pressure for 40 minutes.

Release pressure manually and remove meat to a bowl with a slotted spoon.

Remove jalapenos and discard. (If you prefer extra heat, you can choose to leave the jalapenos in with the meat.)

Using your hands or two forks, shred the meat.

Pour juice from the Instant Pot over the cooked pork and toss to mix.

I use this shredded pork as it is at this point, but if you prefer crispy meat, place it in a skillet over high heat until edges of the meat start to caramelize and crisp.

Mix together all ingredients.

This is even better if chilled for several hours to allow flavors to meld.

In a bowl, whisk yogurt with the lime juice and zest.

Sprinkle the chili powder over the top.