Sprinkle the roast all over with salt, pepper, oregano and cumin. Pour the orange juice in the bottom of the Crock Pot, and fit the roast in on top.  Sprinkle the chopped onion, jalapeno and garlic over the top.

Cover and cook on high for 6 hours, or low for 9 hours.

Use a slotted spoon to transfer the meat and onion mixture to a large bowl, cover with foil, and let it cool for about 20 minutes. (Keep the cooking juices warm in the Crock Pot.)

Use two forks to separate the meat, shredding some of it and leaving some of it in larger pieces. Cut long pieces into shorter chunks with a knife, if needed. Remove and discard any fat as you cut and shred the meat.

Heat the butter and olive oil in a large skillet over medium-high heat.

When the mixture is hot, add about 1/3 of the shredded pork to the pan; you want a single layer of meat with some space around the pieces so they can brown. Then spoon some of the juices from the Crock Pot over the top.

Move the pieces around to absorb the butter mixture and then cook without stirring until the bottom of the meat turns brown around the edges. Peek underneath and flip the pieces over when they’re nicely browned.

Continue cooking for a minute or two. (You don’t want to brown the second side of the meat too much, or it will begin to get tough.) Transfer to a serving dish when each piece is cooked to your liking and drizzle with some of the cooking juices.

Repeat with the remaining meat, adding more butter and oil to the skillet if needed. Serve hot accompanied with lime wedges.