Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Stir in beer, garlic, chili powder, oregano and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo and cheeses.
Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
Serve immediately, topped with guacamole, jalapenos, sour cream and cilantro.