In a large bowl, combine the pork shoulder chunks with olive oil, salt, black pepper, cumin, chili powder, smoked paprika, and minced garlic. Mix well to coat the pork evenly with the spices.

Place the chopped onion at the bottom of the slow cooker. Add the seasoned pork on top of the onions.

Pour the orange juice, lime juice, and chicken broth over the pork. Add the bay leaves.

Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shreds with a fork.

Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves.

Preheat your oven broiler. Spread the shredded pork on a baking sheet in an even layer.

Broil the pork for about 5-7 minutes, or until the edges are crispy and browned. Keep a close eye to prevent burning.

Serve the crispy carnitas in tacos, burritos, or over rice, and enjoy!