Cut the pork shoulder into 2-4 pieces. Season well with adobo and oregano. 

Turn the Instant Pot on the Sauté setting. Add 1-2 tablespoons of olive oil when heated. Brown the pieces of pork shoulder all sides until golden, then remove and set aside. 

Add the rack insert to the pot. Pour in the beer and add the bay leaves. 

Place browned pork on the rack insert. Place and lock the lid. Turn to the "Meat" setting for 75 minutes, with the top valve set to "Sealing."

After the timer has finished, let the pressure release naturally for 10 minutes, then quick release the remaining pressure. 

Transfer pork to cutting board and finely shred. 

Use in tacos, burritos, quesadillas, nachos, or anything your heart desires.