Season the pork shoulder pieces with salt, black pepper, cumin, oregano, and cinnamon.

In a skillet, heat vegetable oil over medium-high heat and sear the pork on all sides until browned.

Transfer the seared pork to the slow cooker.

Add chopped onion, minced garlic, orange juice, and lime juice to the slow cooker.

Cover and cook on low for 6-8 hours or until the pork is tender and easily shredded.

Remove the pork from the slow cooker and shred it using two forks.

Serve the carnitas in tacos, burritos, or with rice, garnished with your choice of toppings.