Step 1

Line the bottom of a 6 quart or larger slow cooker insert with the onions. Add the garlic cloves.

Step 2

In a small mixing bowl combine the cumin, chili powder, oregano, salt, pepper and cinnamon. Rub to cover the pork shoulder and place on top of the onions in the slow cooker.

Step 3

Pour the pineapple juice, orange juice and lime juice into the slow cooker avoiding pouring it onto the pork and displacing the rub. Cover and cook for 8 hours on LOW.

Step 4

Line a large rimmed baking sheet with foil and preheat the broiler. Move the top oven rack to the second rack position.

Step 5

Remove meat from the slow cooker (reserve liquids) and place on a cutting board. Using two forks shred the meat. Put the shredded meat onto the prepared baking sheet evenly spreading it into one layer.

Step 6

Broil for 2 minutes, flip the meat and broil another 2 minutes. Drizzle with ¼ cup of the cooking liquids, toss and broil for a final 2 minutes.

Step 7

Serve hot. Leftovers can be stored sealed in the refrigerator and are best broiled again for 2 minutes before serving.