• Preheat the oven to 340°F.
• In a small bowl, stir together the garlic salt, onion powder, and kosher salt. Set near the sink.
• Place a clean plate in the sink and unwrap the pork onto the plate. Gently rinse the pork with cold water and drain as much water off as you can. Pat the pork roast completely dry with paper towels and discard.
• Sprinkle the prepared spices over all sides of the pork and work them into all the crevices of the meat. Let the pork rest while you prepare the olive oil.
• Pour 3 tablespoons of olive oil into a large Dutch oven or in a large skillet if you plan to cook the pork in a slowcooker. Heat the olive oil over medium-high heat until the oil is shimmering.
• Add the pork roast to the pan and brown on all sides, about 2-3 minutes per side, until golden brown.

Dutch Oven Instructions:

• Pour the orange juice, hot sauce, and mojo marinade into the Dutch oven and gently stir. Add the chopped onion, minced garlic, and bay leaves. Bring the mixture to a simmer.
• Cover the Dutch oven and cook the pork in the oven for 4 - 6 hours or until it is fork tender and falling off the bone.

Slowcooker Instructions:

• Transfer the browned pork to the bowl of a slowcooker. Pour the orange juice, hot sauce, and mojo marinade into the Crock Pot and gently stir. Add the chopped onion, minced garlic, and bay leaves.
• Cover the slowcooker and cook the pork on LOW for 7 - 8 hours or on HIGH for 4 - 6 hours or until it is fork tender and falling off the bone.

Finish the Sauce:

• Transfer the cooked pork to a large mixing bowl and use two forks to shred the meat.
• Skim the fat from the cooking liquid in the pot/slowcooker and remove the bay leaves. Transfer the remaining liquid to a saucepan and cook over medium-high heat until it has reduced to about 2 cups. Season the sauce with salt and pepper to taste and pour over the shredded pork.