Place pork roast into a slow cooker, add diced chile peppers, cumin, oregano, minced garlic,1 tbsp vegetable oil, orange juice, lime juice, and broth. Turn on low (8-10) hours or high (4-6)hours.

Let meat cool, then pull it apart with forks.

Preheat your broiler to high heat and prepare two baking sheets with aluminum foil. With a slotted spoon transfer pork to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. Set aside juices.

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork. Repeat with the other baking sheet of pork.

Warm 2 corn tortillas, and place pork, diced onions, chopped cilantro, and guacamole. Enjoy!