In a large bowl, combine the spices: cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Rub the spice mixture all over the pork shoulder pieces.

Place the chopped onion, minced garlic, orange juice, lime juice, and chicken broth in the bottom of the crockpot.

Add the seasoned pork shoulder on top of the aromatics in the crockpot.

Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded.

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

Optional: For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes.

Serve the carnitas in tacos, burritos, or on a platter with your favorite toppings.