Dice the onion, then put it and the whole jalapenos in the bottom of the slow cooker.
1 Yellow onion, 2 Jalapenos
Mix the cumin, chili powder, oregano, garlic powder, salt, and pepper in a small bowl. Cut the pork into 2-inch chunks, and season well with the seasoning mixture.
2 teaspoons Cumin, 2 teaspoons Chili powder, 3 teaspoons sprig fresh oregano, 2 teaspoons Garlic powder, 1 teaspoon Pepper, 2 teaspoons Salt, 3 lbs Pork shoulder
Place the pork in the slow cooker, then squeeze the juice of a large orange over it, and add the olive oil.
½ cup Orange juice, 2 Tablespoons Olive oil
Set the slow cooker to LOW and cook for 8 hours or until the pork falls apart easily. Remove the pork from the slow cooker and shred. Pour the juices and remaining solids through a strainer, and reserve the juices.
Optional: Spread the meat out on a baking tray. Preheat the oven to 425, then bake the pork for 8-10 minutes, until beginning to crisp.
Pour the juices over the pork and use immediately!