Pat the pork chunks completely dry with paper towels. In a small bowl, combine cumin, chili powder, oregano, salt, and pepper. Rub this spice blend generously over all surfaces of the pork.

Place the seasoned pork chunks in your slow cooker, arranging them in a single layer if possible. Scatter the sliced onions around the meat. Sprinkle the minced garlic over everything, then tuck the bay leaves between the pork pieces.

Pour the fresh orange and lime juice over the pork. Cover and cook on low for 6-8 hours or high for 3-4 hours. The pork is ready when it shreds easily with a fork and the internal temperature reaches 190°F.

Remove the tender pork from the slow cooker and shred using two forks. Strain the cooking liquid and reserve it. For crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the edges turn golden and slightly crispy. Watch carefully to prevent burning.

Drizzle with reserved cooking liquid to keep the meat moist while maintaining crispy bits. Taste and adjust seasoning as needed. Remove bay leaves before serving.