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For the marinade, combine lime juice, orange juice, water garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl. Pierce meat in several places and place in zip-top bag. Pour marinade over meat. Refrigerate overnight.
Remove from fridge, put meat and marinade into crockpot; top with sliced onion.
Cook on low for 10-12 hours or on high for 5-6 hours.
Discard bay leaves and remove meat. Using 2 forks, shred pork.
Serve pork and onions on rice and black beans, if desired. Or make Cuban paninis.