Season the pork shoulder with salt and black pepper, rubbing in thoroughly on all sides. Be generous.
Place the pork in the Instant Pot. Add garlic, bay leaves, oregano, cumin, orange juice, lime juice and vegetable stock. Mix to combine. Cover.
Select "Meat" mode, then adjust to more until time reads 60 minutes, if necessary. Cook. When the time is over, turn off and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid.
Shred the pork with two forks, removing any excess fat, if necessary. Strain the cooking liquid to remove any unwanted residue.
To crisp up pulled pork: Preheat oven broil. Transfer it with a slotted spoon to a large baking sheet. Spoon some of the leftover cooking juices evenly on top of the pork. Broil for 4-5 minutes, or until the edges of the pork are brown and crispy.
Sprinkle with chopped fresh cilantro. Serve immediately or store for later use.
Use the Cuban pulled pork to make sandwiches, quesadillas, taquitos, tostadas, etc.