In a medium-sized bowl, mix together the garlic powder, salt, cumin and cinnamon. Take your thawed pork shoulder, cut it in two, and coat it with the spice mixture on both sides.

Place the 2 basil leaves at the bottom of the Instant Pot and add in the separated pork shoulders. Pour in the chicken broth carefully on the sides, as to not wash off the spices. Sprinkle the brown sugar on top.

Close the lid, flip steam valve to "Sealing" and cook on manual high pressure for 75 minutes, natural release for 15 minutes.

While meat is cooking, fry corn tortillas in a small amount of avocado oil on each side, until pliable and warm. Cover with foil to keep warm and set aside.

Dice your tomatoes and onions and mince the cilantro. Set aside.

Flip steam valve to "Venting" and open lid. It is ready when it is tender and can be pulled apart with a fork. Once the meat is done, place it on a cookie sheet and shred using two forks to pull apart the meat.

Grab your tortillas and load up each one with a generous portion of meat. Top it off with the chopped tomatoes, onions, and cilantro. Add any sauces desired, a squeeze of lime, and enjoy your tasty Instant Pot carnitas!