Step 1: Prepare the Pork
Pat the pork shoulder dry with paper towels. Rub the pork with olive oil, then generously season all sides with salt, pepper, cumin, smoked paprika, chili powder, and oregano. Place the pork in the crockpot.

Step 2: Add Aromatics and Citrus
Scatter the onion quarters and minced garlic around the pork. Pour the freshly squeezed orange and lime juices over the pork, adding the spent halves to the crockpot for extra flavor. Pour in the chicken broth.

Step 3: Slow Cook the Pork
Cover the crockpot with its lid and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shreds with a fork.

Step 4: Shred the Pork
Remove the pork from the crockpot and place it on a large cutting board or platter. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat.

Step 5: Reduce the Cooking Liquid
Strain the cooking liquid through a fine-mesh sieve into a small saucepan. Simmer over medium heat for 5-7 minutes to concentrate the flavors. Set aside for serving or crisping the pork.

Step 6: Crisp the Carnitas
Heat olive oil or pork drippings in a large skillet over medium-high heat. Add the shredded pork in batches, spreading it in a single layer. Let it cook undisturbed for 2-3 minutes until the edges become crispy. Drizzle a spoonful of the reduced cooking liquid over the pork for added flavor and moisture.

Step 7: Serve
Transfer the crispy carnitas to a serving dish and garnish with fresh cilantro. Serve with warm tortillas, diced onion, lime wedges, and your favorite toppings.