Poke holes into the pork roast and stuff with half of the crushed garlic.

Warm vegetable oil in a large skillet over medium-high heat.

Brown the pork on all sides for 6-8 minutes.

Transfer the browned pork to a slow cooker.

Combine remaining garlic, cumin, salt, oregano, orange juice, and lime juice in a blender and blend until combined.

Pour the liquid mixture over the pork in the slow cooker.

Marinate the pork in the mixture for about 10 minutes on each side.

Turn the slow cooker on low and set the timer for 8 hours.

After 8 hours, remove the pork and shred using two forks on a large cutting board.

Remove all but 1 cup of the cooking liquid from the slow cooker and add the shredded pork back to the pot.

Let it cook for another 15-30 minutes.

Serve the shredded pork over lettuce wraps or in corn tortillas.

Top with pico de gallo, chopped cilantro, and/or avocado.