Trim the pork shoulder of any excess fat (discard).
Cut the pork into 2-inch pieces and then season it with salt and pepper.
Heat the olive oil in the inner pot of the Instant Pot using the sauté setting.
Working in batches, brown the pork on all sides.
Place the cooked meat into a bowl.
Cancel the sauté mode.
Add the chicken (or vegetable) stock to the Instant Pot and use a whisk or wooden spoon to scrape any bits from the bottom of the pan.
Add the cubed pork back to the pan.
Juice the limes and clementines and add the juice and the pieces of fruit to the pot (these will be discarded later).
Add the garlic, spices and fresh cilantro and stir to combine.
Check that the sealing ring is in the lid correctly and then twist the locking lid.
Select the Meat/Stew setting and set the pot to 35 minutes.
When the cooking time has finished, let the pot natural pressure release for 15 minutes before manually releasing any remaining pressure.
Carefully remove the lid.
Using tongs, remove the clementines and discard.