Season the pork with the salt, and brown it in the hot oil, making sure to get each side of the pork and working in batches as necessary.
In the bottom of a slow cooker, combine chicken broth, oniong, garlic, lime juice, chili powder, cumin, and oregano.
Add the pork to the bottom of the slow cooker and cook on low for 6 to 8 hours or until the pork falls apart easily with a fork. Remove from the slow cooker and shred with two forks.
Optional step: Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Add the shredded meat. Roast the meat for 15 to 30 minutes or until it reaches desired level of crispiness.
Use the liquid from the slow cooker to moisten the meat as needed. Serve as tacos, topped with onions and cilantro or pico de gallo.
If you don't use low sodium chicken broth, you will want to cut back the amount of salt you coat the pork in to 2 tablespoons.