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Combine pork, chicken broth, orange juice, garlic, pepper, and 1 tablespoon of the salt in a 6-to 7-quart slow cooker. Cover and cook on LOW until pork is fork-tender, about 8 hours.
Preheat broiler to high with oven rack 6 inches from heat. Shred pork in slow cooker. Remove pork from liquid, and transfer to a large rimmed baking sheet. Spread into an even layer. Broil until pork begins to brown and crisp, about 8 minutes. Stir and broil 2 minutes more. Sprinkle with remaining 1 teaspoon salt, and toss well. Transfer to a serving platter.
Serve pork with tortillas, shredded cabbage, diced avocado, queso fresco, and lime wedges.