In a small mixing bowl, combine the dried oregano, ground cumin, chili powder, salt, and pepper.

Using your fingers, rub the spices into the pork then place the pork into the slow cooker.

Add the onion, garlic, and jalapeno peppers to the slow cooker evenly around the pork. Squeeze the juice from the oranges over the pork then replace the lid.

Cook the pork for 8 hours. You'll know it's ready when it shreds easily with a fork. If it doesn't pull apart effortlessly, it is not ready. Check back in 30 minutes.

Once it is fully cooked, use two forks to shred the pork in its own juices, and let sit for 5 minutes. Turn your broiler on high and allow it to preheat.

Scoop some of the pork and place in an even layer on the baking sheet. Broil on high for 3-5 minutes to crisp up the pork.

Remove from the oven. Serve the pulled pork hot in a corn or flour tortilla with shredded cilantro, guacamole, jalapenos, tomatoes, avocados, or a squeeze of lime.