Combine the spices for the dry rub in a small bowl and set aside. 

Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes. 

Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.   

Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the pork shoulder to the pan. Brown both sides of the pork shoulder for 3-4 minutes on each side. 

Transfer the browned pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart. 

Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.

Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker. 

Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.  

Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.

Serve in a taco, in bowls, in a burrito, etc.