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Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.
Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.
Cover and slow cook on low for 8 hours, or on high for 4-5 hours.
Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
To crisp, move an oven rack directly under the broiler and turn the broiler on high.
Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads, and more.