Trim excess fat from the pork shoulder and cut it into large chunks, approximately 2-3 inches.

Place the pork chunks in your slow cooker and add orange juice, lime juice, minced garlic, chopped onion, cumin, oregano, chili powder, salt, pepper, and bay leaves.

Cover and slow cook on low for 8 hours or high for 4-5 hours until the pork is tender.

Remove the pork and shred with two forks, discarding any fat.

Spread shredded pork on a baking sheet and broil for 5-8 minutes until edges are crispy.

Drizzle with reserved cooking liquid before serving.