Start by washing and drying your jalapeño pepper. Carefully dice onion. Add the diced onion and whole jalapeño pepper to the bottom of your slow cooker.
Pat your pork shoulder dry with a paper towel, then carefully cut it into even cubes. Toss the pork with the seasoning mixture until all pieces are well-coated.
Place the cubed pork in the slow cooker over the onions and jalapeño peppers. Squeeze juice from one large orange over the pork, then drizzle in olive oil.
Set the crockpot to LOW and cook for 8 hours, or until the meat is fall-apart tender. When cooked, remove pork to shred on a cutting board using a fork.
Preheat the oven to 425°F. Spread the shredded pork out on a baking sheet and bake for 8-10 minutes, or until the top is browned and crisp.
Strain the juices from the slow cooker and discard the solids. Pour the juices over the pork when served. Enjoy!