Heat pressure cooker to sauté function or heat a large Dutch oven over medium heat on stovetop. Add vegetable oil and then boneless pork shoulder, browning on each side, approximately 3 minutes per side. Meanwhile, in a small bowl, whisk together orange juice, honey (or agave nectar), Kosher salt, cumin, paprika, garlic powder and bay leaves. Set aside.

Allow natural pressure release for 15 minutes. Remove pork and using two forks, shred, discarding any large pieces of fat. Skim onions and 3 tablespoons of liquid out of remaining broth in pressure cooker pot.

You can store any leftover pork carnitas in an airtight container in the refrigerator for up to three days.