Cut the pork shoulder into large chunks (about 3"). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
Place pork, citrus juices, peels and spices in the slow cooker with chicken broth and onion.
Cook on high for 4-5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.
Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large pan. Spoon a little bit of juice on top. Broil 4-5 minutes or until crisp. Stir and add a ladle a little bit more broth. Broil an additional 5 minutes.
Spoon juices from the slow cooker over the pork.
Serve in tortillas with your favorite toppings.
Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an airfryer, 4-6 minutes at a high temperature will also produce the perfect crisp.