In a small bowl, combine cumin, salt, oregano, black pepper, garlic powder, smoked paprika, chili powder, coriander, and a pinch of cinnamon. Mix well until all the spices are fully integrated.

Place the trimmed pork shoulder in the crockpot and generously rub the spice mixture over the entire surface. Squeeze fresh lime or lemon juice on top. Cover and cook on low for 15 hours.

After the cooking time, carefully remove the pork from the crockpot and shred the meat into bite-sized pieces. Mix in ½-¾ cup of the cooking juices.

To crisp the meat, broil for 5-7 minutes in the oven or sauté in a skillet until crispy.