Season pork shoulder with salt. Place the pork shoulder, quartered onion, garlic, Coca-Cola, orange juice, lime juice, cumin, oregano, and bay leaves in a slow cooker.
Cook on high for 6 to 7 hours, or on low for 10 to 12 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker, and let cool slightly on a cutting board. Use a fork to shred the meat.
When you're ready to serve it, preheat the broiler to high. Place the shredded meat on a sheet pan, and pour a few ladles of the Crock-Pot juices on top. Broil for 4 to 5 minutes, or until the pork is crispy. Serve on tortillas with chopped cilantro, chopped onion, and lime wedges.
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