Shredded cheddar cheese, taco sauce, salsa, guacamole or avocado slices and sour cream for serving
Rinse and dry the pork shoulder roast with a paper towel. Salt and pepper liberally.
In a small dish, combine the oregano, cumin, chili powder, and olive oil and rub all over the shoulder roast. Place pork roast in the slow cooker. Toss in onion, garlic, and jalapeño. Squeeze orange halves into the slow cooker and add them in. Cover and cook for 8 to 10 hours on low or 4 to 5 hours on high.
Once the meat is tender, remove from the slow cooker onto a large cutting board and allow meat to cool down slightly prior to pulling apart with two forks.
Assemble tortillas and other toppings.
At this time, you can serve pulled pork roast onto tortillas or heat up vegetable oil in a large pan and sauté carnitas in the oil until some of the edges are crusty. Serve over tortillas and garnish with favorite toppings.