Add the garlic and onion to the bottom of a crockpot.
Whisk together the spices and herbs, salt, and pepper. Coat the pork shoulder with the mixture and pat into the surface.
Add the seasoned pork to the crockpot.
Pour the citrus juices, broth and hot pepper sauce over the pork and top with salsa. Cook on the standard setting for 4 hours.
Remove the pork and place on a cutting board to shred. Add the shredded pork back to the crockpot and heat through before serving in corn tortillas and topping with sour cream, salsa and cilantro.
