Prepare the Pork Shoulder: Trim excess fat from the pork shoulder and cut it into 2-inch chunks. Season with salt, pepper, cumin, and oregano. Let rest for 10 minutes.

Brown the Meat: Use sauté function on Instant Pot, add oil, and brown the pork for 3-4 minutes on each side until golden.

Add Aromatics: Remove pork, sauté onions and garlic for 2-3 minutes, then return pork. Add orange juice, lime juice, broth, and bay leaves.

Pressure Cook: Seal and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes before quick release.

Shred the Meat: Transfer pork to a bowl, shred with forks. Broil in the oven for 5-7 minutes for crispy edges.

Assemble Tacos: Warm tortillas, layer with shredded pork, and add garnishes like cilantro, onions, and lime juice.