Heat olive oil in a skillet over medium-high heat. Season pork shoulder with salt, pepper, cumin, and oregano. Brown the pork on all sides.

Transfer the browned pork to a slow cooker. Add chopped onion, minced garlic, orange juice, and chicken broth.

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

Once cooked, shred the pork using two forks and mix it with the cooking juices.

Warm the corn tortillas in a skillet or microwave.

Fill each tortilla with shredded carnitas, and top with diced onion and chopped cilantro.

Serve with lime wedges and salsa on the side.