Start by cutting the pork shoulder into large chunks and placing them into your slow cooker.

In a medium bowl, combine orange juice, lime juice, and chicken broth. Add minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir until mixed.

Pour the marinade over the pork shoulder in the slow cooker, ensuring all pieces are coated. Add diced onion and tuck in the bay leaves.

Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the pork is tender.

Once cooked, remove the pork using tongs and shred it with two forks until it resembles classic carnitas texture.

Spread shredded pork on a baking sheet and broil for 3 to 5 minutes until crispy.

Serve your carnitas with warm tortillas and toppings like fresh cilantro and lime wedges.