Rinse and pat dry the pork roast with paper towels. In a small bowl mix together the salt, pepper, cumin, chili powder and oregano. Drizzle the pork roast with the olive oil and rub on the spice mixture.

In the slow cooker pot, add the pork roast, diced onion, minced garlic, green chilies, fresh cilantro, orange juice and lime juice.

Cook on low for 10 hours or on high for 7 hours. When done, remove from the slow cooker pot, reserving the cooking liquid and shred with forks and place on a baking sheet.

Turn the oven broiler to high and crisp the shredded pork for about 3 minutes, mix and broil again.

Serve hot with the reserved cooking liquid for dipping.