Start by cutting the pork shoulder into large chunks.

In a large bowl, mix the salt, black pepper, cumin, and oregano. Rub this mixture all over the pork chunks.

Heat a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.

Transfer the seared pork into the slow cooker.

Add the quartered onion, smashed garlic, orange juice, lime juice, and chicken broth to the slow cooker.

Cover and cook on low for 8 hours or until the meat is fork-tender.

Once cooked, remove the pork from the slow cooker and shred it using two forks.

For an extra layer of flavor, spread the shredded pork on a baking sheet and broil for 5-7 minutes until crispy.