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Turn the Instant Pot on to saute mode and add the oil. When the oil is heated and shimmering, add the pork shoulder. Brown on all sides, about 2-3 minutes per side. Remove the pork and set aside.
Add in a little more oil if the Instant Pot has gone dry. Pour in the garlic and jalapeno. Cook until fragrant and slightly softened, about 1 minute.
Add the cumin, oregano, coriander, salt, and cinnamon and cook, stirring constantly, for about 1 minute or until fragrant. Turn off the Instant Pot.
Pour in the orange juice, lime juice, and Coca-Cola. Deglaze the bottom of the Instant Pot, scraping up any browned bits with a wooden cooking utensil.
Place the bay leaves and pork into the Instant Pot. Seal the lid and cook on high pressure for 60 minutes. After the 60 minutes is up, allow it to naturally release for 10 minutes. Open the vent to release any excess pressure.
Remove the pork from the Instant Pot and shred with two forks on a baking sheet.
Optional step: Preheat the broiler to high. Pour ¼ cup of the liquid in the Instant Pot over the shredded pork and broil for 4-5 minutes, or until the top is slightly browned.