Measure out and prepare all of the ingredients.

Place the pork into the slow cooker. Pour the chicken broth, lime juice, and orange juice on top of it.

Season with cumin, oregano, salt, pepper, and minced garlic. Let the pork cook in the slow cooker on low for 9 hours give or take 1 hour. You can alternatively cook it on high for around 6 hours.

Move the cooked pork shoulder onto a cutting board and shred the meat.

Place the shredded pork onto a baking pan lined with foil. Broil in the oven until crispy, about 2-4 minutes. Keep an eye on the pork, removing it when it gets crispy on the outside.

Ladle some of the remaining juice from the slow cooker on top of the pork and allow it to absorb into the meat. Season with additional salt and pepper if needed.

Plate the cooked and crispy shredded pork with jalapenos, radishes, avocado chunks, and cilantro. Scoop into lettuce leaves and eat as a lettuce wrap if desired. Enjoy!