Creating crispy carnitas involves a few straightforward steps. Follow these instructions to achieve the perfect result:

1. Prepare the Pork: Begin by cutting the pork shoulder into large chunks for even cooking. Pat the pieces dry with a paper towel.

2. Season the Meat: In a bowl, combine cumin, chili powder, oregano, salt, and black pepper. Rub the spice mixture all over the pork pieces.

3. Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the seasoned pork in batches. Brown on all sides, about 2-3 minutes per side.

4. Add Aromatics: Once browned, transfer the pork to your slow cooker. Add the quartered onion, minced garlic, orange juice, lime juice, and the spent citrus halves for extra flavor.

5. Pour in Broth: Add the chicken broth to the slow cooker, ensuring the pork is mostly submerged in liquid. Stir gently to combine everything.

6. Slow Cook: Cover and set the slow cooker to low. Cook for 8 hours or on high for 4 hours until tender.

7. Shred the Pork: Once cooked, remove the pork from the slow cooker and spend a few minutes shredding it into bite-sized pieces using two forks.

8. Crisp the Carnitas: Transfer the shredded pork to a baking sheet. Use two forks to spread it out evenly. Preheat your oven broiler.

9. Broil for Crispiness: Broil the pork for about 5-7 minutes, or until the edges are crispy and golden. Keep a close eye to avoid burning.

10. Serve: Once crispy, remove from the oven and let it cool for a few minutes. Serve warm with garnishes like fresh cilantro and lime wedges.