Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.

Combine the remaining garlic, jerk seasoning, and salt, then rub all over the pork. Wear gloves if desired.

Place the pork in a container, pour lime and orange juice over it, then cover and refrigerate for 5 hours or overnight, turning occasionally.

Next morning, put everything in the slow cooker and cook on LOW for 9 hours.

After cooking, shred the pork using two forks.

Remove liquid from the slow cooker and reserve it.

Add shredded pork back into the slow cooker, then add about 1 cup of the reserved liquid. Taste and adjust salt and pepper.

Cook for an additional 15 minutes.

Prepare the Caribbean salsa: combine mango, avocado, red onion, lime juice, salt, and pepper. Refrigerate until ready to serve.