Cut the meat into chunks, about 4 x4 inches or so. In a heavy pan, arrange the pieces of pork in a single layer and cover with water. It’s fine to crowd the pan initially – the pieces of meat will shrink after some of the fat is rendered. Sprinkle with some salt. Throw in a couple of orange halves as well, and a jalapeno if you like.
Bring to a boil then lower the heat to maintain a gentle simmer while uncovered. It may take around 2 hours for the liquid to completely evaporate. You can also do this in the oven, whatever turns your crank. Or even the crockpot, but in the Crockpot the liquid won't evaporate.
Once all of the water has evaporated, take out of the pot and use a fork to break the meat into smaller chunks, then place the meat into an oven safe pan,
with a little of the rendered fat in the bottom and squeeze the juice of 4-6 oranges over them, sprinkle with some finely chopped jalapeno's, and stir together. Roast until the top of the meat is browned and lightly crispy.
Serve with some warm flour tortillas, rice and beans.