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In a small bowl, stir together the cumin, chili powder, garlic powder and salt.
Rub the spice mixture on all sides of the pork. Place the pork in a 6-quart slow cooker, then pour in the lime and orange juice, turning the pork to coat.
Cover and cook on high for 5-6 hours, or low for 8-9 hours, or until the pork shreds very easily with a fork.
Remove the pork from the slow cooker. Shred with two forks, then add back to the slow cooker, stirring to combine with any remaining juices.
Place the shredded pork on a foil lined, rimmed baking sheet. Broil on high for 10-15 minutes, stirring once, or until the edges of the pork begin to crisp and brown. Keep a close eye to avoid burning.
Serve warm as a filling for tacos, burritos or in bowls.