• Cut the pork shoulder into big chunks, about 4-inches and place in the crock pot.
• Add the zest and juice of the lime and half an orange andstir to coat the meat in the liquid.
• In a small bowl mix the cumin, oregano, salt, chili powder, garlic powder, onion powder, and black pepper. Sprinkle the seasoning evenly over the meat, stirring until the meat is well coated. 
• Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
•  Just wait until youcan smell this slice of heaven!
• When it’s cooked, using a slotted spoon, remove the pork to a rimmed baking sheet (covered in foil or with cooking spray).
• Pour the liquid from the crock pot into a small saucepan and boil to reduce until thickened.
• Pour this lovely liquid over the pork and shred with two forks, coating the meat with the sauce.
• Turn on the broiler and place the pan o’goodness under the broiler until some of the edges are brown and crispy, about 5 minutes. But keep your eye on it because burning a pan filled with this amazing stuff would be a crime!

Pressure cooker (Instant Pot) method:

• Follow the preparation instructions above. .
• Place the meat in your cooker and add one cup of broth.
• Lock the lid and set the steam release vent to the sealed position.
• Press the "manual" button and set the timer on high pressure for 40 minutes.
• When the time is up let the pressure release naturally for 15 minutes.
• Then manually release remaining pressure by moving the steam release vent to the "venting" position.
• Follow the instructions for broiling the meat above.