Place the pork chunks in a large bowl. Add kosher salt, red chili powder, Mexican oregano, and crushed black pepper. Using clean hands, thoroughly rub the spices into the meat, coating every surface and massaging the seasoning evenly throughout.

Transfer the seasoned pork into a large zip-top bag. Add the garlic pieces. Slice the orange in half, squeeze all the juice into the bag, then drop the squeezed halves inside. Repeat with the limes, adding both the juice and the fruit halves. Seal the bag tightly and massage it to distribute the juices and seasonings. Refrigerate overnight to marinate and allow deep flavor infusion.

Empty the entire contents of the marinating bag — pork, juices, garlic, and citrus halves — into the slow cooker. Pour in 1 cup of cola. Add the bay leaves.

Cover with the lid and cook on Low for 8–10 hours or High for 4–6 hours. The pork is ready when it is very tender and easily falls apart when tested with a fork.

Remove the cooked pork from the slow cooker and shred it using two forks. The meat should pull apart quickly and effortlessly.

Spread the shredded pork evenly on a baking sheet. Place in a 425°F (220°C) oven and bake for 25–30 minutes until the edges become browned and crispy while the inside stays juicy.

Remove the pork from the oven while hot and sizzling. Spoon some of the juices from the slow cooker over the crispy meat to add moisture and extra flavor.

Serve immediately while hot and crisp. Ideal for tacos, burritos, or other dishes.