Cut pork shoulder in 3 pieces and place it in an Instant Pot.
Add diced onion, jalapenos, smashed garlic, and bay leaves.
In a mixing bowl, combine chicken broth, juice from limes, juice from oranges, oregano, cumin, chili powder, and salt.
Pour the mixture all over the pork and veggies.
Close the lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to cook on high pressure cook mode for 60 minutes.
Turn off the Instant Pot when it’s done and let it naturally release for 10 minutes. You can do manual release after that.
Take all the meat out into a mixing bowl. Gently shred the meat with two works. You can choose do discard large pieces of fat or keep it. (Save broth from cooking the pork.)
Crisping pork carnitas:
Preheat the skillet (or another cooking pan) over medium-high heat. Add a little bit of oil to grease the bottom of the pan. (You can choose to brown a portion of pulled pork carnitas or all at the same time. Whichever amount you choose, select the pan accordingly because you don’t want to overcrowd the meat.)
Saute for about a minute and then add some of the cooking broth into the pan, quickly stir and let the juice cook out as the bottom of the meat browns. Stir a couple of times and let a few more pieces get brown.
Take the pork out of the pan and serve whichever way you like.