Step 1

Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.

Step 2

Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.

Step 3

Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.

Step 4

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 5

Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.