Cut the pork shoulder into large, roughly 2-inch chunks and trim away excess fat. Season with salt, pepper, cumin, and oregano.

Set your Instant Pot to the sauté mode and heat. Add seasoned pork in batches, browning for about 3-4 minutes on each side until golden. Remove pork and set aside.

In the same pot, add diced onions and minced garlic, sautéing for about 2-3 minutes until onions are translucent.

Pour in orange juice, lime juice, and chicken broth over the onions and garlic. Tuck in bay leaves around the pork.

Seal the Instant Pot lid, set to 'sealing,' and cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes.

Open the lid carefully and shred the pork using two forks.

Preheat your oven broiler to high. Broil shredded pork for 5-7 minutes until edges are crispy and caramelized.

Warm tortillas in a skillet over medium heat for 30 seconds on each side or microwave wrapped in a damp paper towel for 20-30 seconds.

Assemble tacos by layering shredded pork onto each tortilla and topping with your favorite ingredients like cilantro and diced onions.