Place onions at the bottom of the slow cooker. Add pork tenderloin (I had to cut mine in half to fit in the crock pot).
Spread garlic over pork. Pour orange juice, white wine vinegar, and lemon juice over pork.
Sprinkle all spices onto the pork (the pork will literally be covered in spice). Add bay leaves to the juices next to the pork.
Cover crock pot and cook on low for approximately 8 hours, or until pork shreds easily with a fork. (Note: I flipped my pork about halfway through so that both sides were equally soaked in the spiced juices).
Shred pork with a fork - it may be easier to remove pieces of meat to a plate or cutting board to shred, but I left all of the meat in the juices after shredding. Note: I had to remove several pieces of fat at this point.
Serve warm with Coconut and Black Eyed Peas Rice (the combination works beautifully as a burrito).
Recipe by Food Fun Family at https://foodfunfamily.com/crock-pot-cuban-shredded-pork-recipe/