Rinse the roast and dry it well.

In a medium size bowl, mix together brown sugar, ground cumin, oregano, salt, garlic powder, pepper, and paprika.  Stir in 2 Tablespoons of olive oil.

Rub this mixture all over the pork butt.  Place the seasoned pork into the slow cooker, fat on top.

Remove seeds from the jalapeno pepper, slice it up and place it on and around the roast.

Dice the onion and place it on and around the roast.

Halve the orange and squeeze the juice over the roast, add the orange halves to the slow cooker.

Halve the lime and squeeze the juice over the roast, add the lime halves to the slow cooker.

Cook the roast at high power for 8 hours.

Remove the roast from the pot and place it on a cutting board.  Allow it to cool for 10 minutes.  Then shred the meat using 2 forks.

Place the remaining 1 Tablespoon of olive oil into a large skillet.  Heat the skillet to high heat.

Next, we will caramelize the pork by frying it (in batches- we don’t want to crowd it).  Place about ¼ of the shredded pork and about ¼ cup of the juices from the crock pot in the skillet.  Press the meat onto the bottom and allow it to sear.  Continue this until all of the meat has been seared.

Place the seared meat into your serving container.  You may serve the meat drizzled with some of the remaining juices from the crock pot if you like.