After rinsing and trimming fat off pork, place in slow cooker.
Add spices and seasonings to completely cover the roast. Add the oranges around the pork on the sides.
Once seasoned, pour water into the side of the slow cooker (not over the roast - leave the spices untouched on top of and around the sides of the roast).
Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until meat is easily shredded with a fork. It should fall apart. Save/reserve all the juices in the slow cooker.
Once pork is cooked, remove into a large bowl and shred meat.
Place shredded meat on a large aluminum foil-lined /parchment-lined baking sheet and roast for 10 minutes at 400 degrees, or until edges are browning.
As soon as meat is crispy and dark on the edges, remove from oven. Mix together all the spices and juice in the slow cooker. Even mash in the oranges to get that flavor. Then spoon juices from the slow cooker over the meat (I usually spoon several cups). This will keep it juicy and not dried out, and it adds so much of that flavor into the meat.
Mix well and serve it up on the tacos!