Pat 2kg of boneless, skinless pork shoulder dry. Rub with 2½ teaspoons of salt, 1 teaspoon of black pepper, 1 tablespoon of dried oregano, 2 teaspoons of ground cumin, and 1 tablespoon of olive oil.
Place in a slow cooker, fat side up. Add 1 chopped onion, 1 chopped, deseeded jalapeño, 4 minced garlic cloves, and ¾ cup of orange juice.
Cover and cook on high for about 7 hours, until the meat pulls apart easily. Remove and shred with two forks.
Reserve the cooking juices. If very watery, simmer them separately until reduced by about half.
Heat a little oil in a frying pan over high heat. Add a thin layer of pork and a splash of the juices. Cook until the underside is crisp; turn and briefly cook the other side.
Repeat in batches. Spoon a little more of the juices over the pork and serve.
