Place all the spices in the slow cooker, along with garlic and broth. Mix until combined.
Add pork to slow cooker and coat in wet mixture. Cover and cook on high for 3-4 hours or low for 6-8 hours. Once pork shreds easily with a fork it's done.
Once it's done, shred in a large bowl with two forks. Remove any fatty parts. Pour the broth from the slow cooker over it as you shred to keep it moist, and keep all the flavor in it.
Preheat a cast iron skillet (or large pot) to medium high heat. Add 2-3 tbsp. of olive oil and warm.
Once oil is warm, use tongs to place shredded pork into pan. Cook until browned and crispy on one side and then flip.
Once that batch is seared, remove from pan and let rest on a large baking sheet or cutting board. Continue searing the rest of the shredded pork until it's all been seared in oil.
Let meat rest and set aside.