Begin by trimming any excess fat from the pork shoulder, then cut it into large chunks for even cooking.

Place the pork chunks into your slow cooker. Pour in the orange juice and lime juice, then add the minced garlic and chopped onion for a burst of flavor.

Next, sprinkle the cumin, oregano, chili powder, salt, pepper, and bay leaves over the top. Gently toss the ingredients to ensure the pork is well-coated.

Cover your slow cooker and set it to cook on low for 8 hours or high for 4-5 hours.

Once cooking time is complete, carefully remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces.

Spread the shredded pork evenly on a baking sheet. Broil in the oven for 5-8 minutes, keeping a close eye to prevent it from drying out.

Before serving, drizzle some of the cooking liquid from the slow cooker over the crisped pork to ensure it remains moist.