Combine salt, pepper, oregano, and cumin in the slow cooker pot. Roll pork in the seasonings until well coated.
In the slow cooker, add onion, garlic, juices, Coke, and bay leaves around the pork.
Cover and cook on low heat for 8-10 hours or on high for 5-6 hours. It's done when the meat falls apart.
Remove pork and shred with two forks. Save the liquid.
To crisp, heat 1 tablespoon of oil in a non-stick pan or cast-iron skillet over high heat. When the pan is hot, add pork shreds and sear until it starts to crisp. Add 1/2 cup of liquid from the slow cooker. Continue cooking until the juices begin to reduce down and the meat is crispy.
