Mix all the dry spices together (garlic salt, cumin, oregano, brown sugar, basil, coriander, chili powder, and paprika) in a small bowl. Toss the pork shoulder cubes in the spice blend, pressing it in so every surface is well coated.

Transfer the seasoned pork to your slow cooker. Squeeze the oranges and lime generously over the top of the pork, then drop the squeezed citrus halves right into the pot — they'll keep releasing flavor as it cooks. Pour in 1 cup of water.

Place the lid on and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the pork is completely fall-apart tender.

Using two forks, shred the pork directly in the slow cooker, stirring to coat every shred in those rich, flavorful braising juices.

Optional but highly recommended: spread the shredded pork onto a rimmed baking sheet and broil on HIGH for 5-7 minutes until the edges get golden and slightly crispy. Keep a close eye — they go from perfect to overdone fast!

Dice the peaches, bell pepper, and red onion into small, even pieces. Roughly chop the cilantro.

Add everything to a bowl, squeeze a generous dash of fresh lime juice over the top, and toss to combine. Taste and adjust — more lime, more cilantro, whatever feels right to you!

Serve immediately piled high on the carnitas, or cover and refrigerate for up to 4 hours before serving.