Mix 1 tbsp olive oil together with the oregano, cumin, minced garlic, and salt to for a paste. Spread on top of the pork shoulder.
In the bottom of the electric pressure cooker, spread 1 tbsp of olive oil followed by the sliced onions. Place the pork shoulder, rub side up, on the bed of onions. Pour the diced jalapenos in the pot, along with the orange juice and chicken broth.
Put the lid on the pot and set to pressure cook for 1 hour. Allow to release naturally for 20 minutes, then manually release the rest of the way.
Remove the pork from the pot and shred with two forks. Brown the meat on a large skillet until the ends get a little crispy.
Mix the broccoli slaw with the cole slaw dressing. I prefer mine lightly dressed, but add more dressing as you see fit.
Once the pork is slightly browned, add some of the cooking liquid into the skillet and let simmer for about a minute.
Serve the pork on warmed tortillas topped with the slaw, cilantro, onion, and a squeeze of lime.