Rinse and clean the pieces of pork. Arrange the pork pieces in the Instant Pot and fill the pot with water up to the two-thirds line. Bring to a boil using the Saute function and boil for 5 minutes.

Drain the water. Rinse each individual piece of meat. Clean the Instant Pot. Return the pieces to the Instant Pot and refill with water up to the two-thirds line.

Add a whole onion, 4 bay leaves and 2 Tablespoons of salt.

Seal the Instant Pot. Using the Soup/Broth setting, set it to Normal for 1 hour.

Let the pressure drop naturally before opening - this could take 30 to 40 minutes.

Remove the pieces of meat.

Add the chopped garlic to the liquid.

Separate out the meat and discard the skin, bones and fat. Shred the meat with forks. Arrange the meat in a 13 by 9 inch Pyrex baking dish.

Strain the broth through a fine-mesh sieve. Pour over the meat mixture.

Refrigerate overnight.

Gently remove the layer of fat on the top using a spoon.

Slice the gelatin and meat into cubes.