Rinse and pat dry the roast.
Combine the rest of the ingredients except the onions and orange juice.
Rub this mixture underneath as well as on the sides and top of the roast.
Place pork in large crock pot. Scatter diced onions over the top and pour the orange juice in the bottom. Cover and set it on LOW for 8 hours.
Remove pork from crock pot and shred apart using 2 forks.
Reserve the liquid/broth in a measuring cup for the final step.
In a skillet or well-seasoned cast iron pan, drizzle about a tablespoon of olive oil that has been preheated to MEDIUM-HIGH heat.
Spread about 1/4 of the pork into the pan with 1/4 of the juices/broth. The juices will evaporate. Allow the bottom to get a golden color and slightly crispy before turning over to lightly sear the opposite side. Repeat this 3 more times with the remaining pork.
Serve with fresh salsa, cilantro lime rice, avocado/guacamole, corn or any of your favorites.
