Spray the bowl of a slow cooker with cooking spray.

In the bowl of the slow cooker, place the orange juice, orange zest, garlic, sea salt, and black pepper and mix to combine.

Place the pork shoulder in the pot and flip it 2 or 3 times to cover it completely with the orange juice mixture.

Pour the hot sauce and chicken broth over the pork.

Cover and cook on LOW for 7 or 8 hours or on HIGH for 3 to 4 hours, flipping it halfway through cooking, until very tender.

Remove the pork from the slow cooker and transfer it to a cutting board. Let it cool for 10 minutes or until cool enough to handle. With 2 forks or a shredder, shred the pork.

Return the shredded pork to the slow cooker and stir the meat in the sauce until well coated.

Cover and cook on HIGH for 10 to 15 minutes, or until hot.

Serve immediately, or transfer the pulled pork to a hot oven until crispy.