In a large bowl or Ziploc bag, mix the spices and pork. Toss thoroughly until coated.

If you have a cooker that has a saute or brown function, brown the pork in batches until slightly golden.

Add pork to pressure cooker or slow cooker along with the orange and lime juices, bay leaves and onion.

Pressure cooker: Cook on high pressure for 40 minutes, then allow cooker to release stream naturally for 20 minutes. Release remaining steam, proceed with crisping as directed below.

Slow cooker: Cook on low for 7-8 hours, or high for 4-6. Proceed with crisping as directed below.

Crisping: Remove meat from cooker with a slotted spoon, reserve the cooking liquid. Transfer to a large baking sheet. Heat broiler to high. While broiler is heating, pull the pork into shreds with two forks- you should be able to mash down with the back of the fork and separate the meat into chunks.

Broil the meat several inches from the heating element for 4 minutes, or until the top layer is crisped. Remove, flip meat with spatula or tongs and broil for another 2-3 minutes until the new layer is crispy as well. Transfer to serving dish, add back about 1 cup of cooking broth for moistness.