Mix all the dry spices together in a small bowl.
Rub the spice mix all over the pork shoulder until fully coated.
Heat olive oil in a large pan over medium-high heat and sear the pork on all sides until browned.
Transfer pork to a slow cooker and add chicken broth, orange juice, apple cider vinegar, and brown sugar.
Cover and cook on low for 8 hours or high for 4–5 hours, until the meat shreds easily with a fork.
Remove the pork, shred it in a large bowl, and pour some of the cooking liquid over top to keep it juicy.
Warm the tortillas and load them up with pulled pork and your favorite toppings.
Serve with lime wedges and napkins (you’ll need them).