Begin by trimming any excess fat from the pork shoulder, ensuring it's well-cleaned for optimal texture.

Cut the pork into large chunks, about 2-3 inches each, for even cooking.

Place the pork chunks into your slow cooker, pour in orange juice and lime juice.

Add minced garlic, chopped onion, cumin, oregano, chili powder, salt, pepper, and bay leaves. Stir gently to combine.

Cover and set the slow cooker on low heat for 8 hours or high heat for 4-5 hours.

Once cooked, remove pork chunks and shred using two forks, discarding any fat.

Preheat oven's broiler and spread shredded pork on a baking sheet, broiling for 5-8 minutes.

Drizzle reserved cooking liquid over the pork before serving in corn tortillas.