Place pork roast in slow cooker sprayed with nonstick cooking spray.
Add orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, salt, and bay leaf into the slow cooker.
Use tongs to rotate pork until spices and liquid are combined.
Cook on low for 8-10 hours, until pork is cooked all the way through.
Remove pork from slow cooker when finished cooking and shred.
Place shredded pork on a large baking sheet, then zest the orange over top of the pork. Squeeze the juice from the orange over top the pork as well.
Broil meat for 5-7 minutes (turning once) until it starts to brown and crisp.
Serve on tortillas with lettuce, pico de gallo, and cotija cheese.