Begin by trimming any excess fat from your pork shoulder and cutting it into large chunks.

Pour in the freshly squeezed orange juice and lime juice, then sprinkle in the minced garlic, chopped onion, cumin, oregano, chili powder, salt, pepper, and bay leaves. Stir gently to combine.

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

Once cooking is complete, carefully remove the pork from the slow cooker and shred the meat into bite-sized pieces.

Spread the shredded pork in an even layer on a baking sheet and broil on high for 5-8 minutes until crispy.

Drizzle some of the cooking liquid over the crispy shredded pork before serving.