• Separate the onion wedges in individual slices to have them ready to wilt.
• Rinse and pat dry pork.
• Combine salt, pepper, oregano, and cumin in a small bowl. Rub spice mixture all over meat. Sear the pork in a fry pan in a small amount of oil and then remove to a plate.
• Add the separated onions to the fry pan with the brownings and wilt or slightly brown.

Slow cooker method:

• In the bowl of a 6-quart slow cooker, add pork, onions, garlic, lime juice, orange juice, coke, and bay leaves. Cover and cook on low heat setting for 8 to 10 hours, or high heat for 5 to 6 hours (until the meat falls apart).
• Remove pork to a large bowl and shred with two forks. Add back as much liquid as the meat will absorb. Crisp as described below.

Instapot method:

• Add the lime juice, orange juice, coke, garlic and bay leaves and to the instapot.
• Add onions and place the seared pork on top. Cook on the meat setting with the more time setting. Start instapot. Allow to release naturally.
• Remove meat; meat should shred nicely, if not cook longer. Put shredded meat into a bowl and add back as much liquid as the meat will absorb. Crisp as described below.

To crisp in the oven:

• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
• Broil for 5 to 10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

To crisp on the stove top:

• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat.
• When pan is hot, add pork in batches of two or three, and sear until juices begin to reduce down and the meat is nice and crispy.

To serve:

• Season with a little extra salt and pepper if desired.
• Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving.
• Serve in tacos, burritos, or in a salad.