Mix the salt, freshly ground pepper, dried oregano and cumin together in a small bowl. Add the olive oil and mix together. Set aside.
Cut the orange in half and set aside.
Rinse the pork shoulder (sometimes labeled “pork butt”) thoroughly under cool water. Pat dry completely.
With your hands, rub prepared spice herb mixture all over the pork…front back, sides and inside any folds.
Place in slow cooker along with the sliced jalapeño, chopped onions and sliced garlic.
Over the pork, squeeze the orange so the juice pours evenly over. Alternatively, add orange juice.
Add the orange halves to the slow cooker, (unless using the orange juice only)
Be sure the slow cooker is plugged in and turned on! (I say that for a reason -wink wink :) )
If you have all day, cook on low for 8-10 hours. If not, on high for 4 hours works too!
After chosen cooking time, shred an area of the roast with a fork to check tenderness.
Carefully remove pork to a plate or large cutting board to cool.
Once completely cool to touch, shred the entire roast, discard any large areas of fat.