In a bowl, combine the Florida Orange Juice, red Florida Grapefruit Juice, lime juice, garlic, salt, cumin, coriander, oregano and black pepper. Whisk until incorporated.

Transfer the pork to a slow cooker and poke holes all over one side with a sharp knife. Pour in two thirds of the marinade, reserving the remaining 1/3, and toss to coat. Cook on high for 5-6 hours or on low for 8-10 hours, or until the pork is very tender and can easily be shredded with two forks.

Add the cilantro and mint to the reserved marinade and stir to combine. Cover and refrigerate until ready to use.

Preheat the broiler of your oven.

Carefully transfer the cooked pork to a roasting pan and ladle around 1 cup of the cooking liquid overtop. Transfer to the top rack of the oven and broil until the top of the pork is slightly charred and crispy, 6-8 minutes. Transfer to a serving platter, pour the cooking liquid overtop, and serve with the fried plantains, sliced onions, and reserved marinade.

Preheat the avocado oil in a skillet over medium heat until shimmering. Add the sliced plantains and cook until golden brown, around 4 minutes. Flip and cook the other side until golden brown, around 4 more minutes. Lower the heat to medium and cook, flipping occasionally, until the plantains are soft and a deep brown all over, around 6 more minutes. Transfer to a plate lined with paper towel and lightly season with a pinch of salt to taste.