For the rub, mix together salt, pepper, cumin, oregano, red pepper flakes, and ground cloves. Set aside.

Prepare roast as directed. Cut into the top of the roast, about 2 inches apart and 1 to 1 1/2″ deep, to form a cross-hatch pattern. If roast does not have a fat cap, rub with oil. Sprinkle the roast on all sides with the rub and press it in. Add to slow cooker.

Toss the onions and garlic on the sides of the slow cooker. Sprinkle about half of diced jalapeno over the roast and the rest on the side. Juice the oranges and limes over the roast, slowly, so as not to displace the rub. Add the juiced halves to the side of the slow cooker. Pour the broth in the side of the slow cooker. Nudge roast if needed to allow the broth to flow over the bottom.

Cover and cook 5 to 6 hours on high or 8 to 10 hours on low, or until it reaches about 190 to 205 degrees F. and easily shreds with a fork.

When finished, remove the roast. Shred into small chunks. Set aside. Remove about a cup of the juices to crisp the pork and set aside. Remove the orange and lime halves and discard. Add the remainder of the juices and any solids in the slow cooker to a saucepan, bring to a simmer. Reduce to desired consistency for a sauce.

Working in batches, heat a large skillet with a tablespoon of oil over high heat. Add the pork and drizzle with about 1/4 cup of the reserved juices. Allow to crisp as the juices evaporate, then remove, repeating with the remainder of the pork.

Note: If planning on only using part of the pork at this meal, consider only crisping the amount desired and saving the rest along with the reserved juices for the leftovers.

Serve as desired, passing the sauce at the table.