In a small mixing bowl, mix garlic salt, cumin, Italian seasoning, brown sugar, ground coriander, chili powder, paprika, and about 1/2 tsp of salt and pepper.
Rub spice mixture evenly on all sides of the pork.
Spray the inside of a 6 quart slow cooker with cooking spray, or line slow cooker with a protective liner. Add spice rubbed pork to bottom of slow cooker.
With water, wash and clean the outside of the oranges and lime. Roll the oranges and lime on the counter, beneath your hands, to start to release the juices.
Slice the oranges and lime in half and squeeze the juices over the top of the pork. Add oranges and lime halves to slow cooker, on top of the pork, pulp side down.
Cook on low for 9-10 hours until pork is tender and can be easily shredded with a fork.
Remove and discard orange and lime halves and any pork bones.
Removed pork onto a cutting board, and with two forks, shred the pork into bite-sized chunks. After shredding pork, add pork back to cooking liquid.