Begin by cutting the pork shoulder into large chunks and place it in your slow cooker.

In a medium bowl, mix orange juice, lime juice, chicken broth, garlic, chili powder, cumin, oregano, paprika, salt, and pepper until smooth.

Pour the marinade over the pork, ensuring every piece is coated, then add the onion and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours, until tender and easily shreddable.

Remove the pork, shred it with forks, and broil on a baking sheet for 3 to 5 minutes until crispy.

Serve the carnitas with tortillas and toppings like cilantro and lime.