Add the pork shoulder, grapefruit juice, onion, garlic, dried oregano, ground cumin, chili powder, ground cinnamon, bay leaf, and kosher salt into the Instant Pot. Mix well and seal the lid. Cook on high pressure for 35 minutes.

Once the pressure has released, carefully remove the lid and transfer the cooked pork shoulder onto a baking sheet. Preheat your broiler and shred the pork using two forks, discarding excessive fat.

Spread the shredded pork evenly on the baking sheet and broil for 5 to 8 minutes, stirring halfway through until golden-brown.

Once crisped, remove from the oven, squeeze lime juice over, and sprinkle with chopped cilantro. Serve with corn tortillas or rice.