In the bowl of the slow cooker, mix together the olive oil, garlic, cumin, red pepper flakes, oregano, salt, pepper, and orange zest.
Place the pork roast into slow cooker and turn to coat in the seasoning mixture. Once it’s fully coated, set the roast, fat side up, in the pot.
Squeeze the juice from the orange into the pot and tuck the whole orange pieces in with the roast. Add the lime juice to the pot.
Place the lid on the slow cooker and cook for 7-8 hours on high until the roast falls apart.
Remove the roast from the slow cooker and trim the fat. Gently pull apart the sections and remove large pieces of fat and discard.
Shred the meat and/or chop into bite-sized pieces.
Notes
For the BEST mojo pork, spread the shredded meat out onto a baking sheet. Ladle some of the juices over the meat. Broil for 5-10 minutes in the oven to crisp up some of the meat.
Serve in tacos or enchiladas with lime juice and chopped cilantro.