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In a food processor or food chopper, mince the garlic and jalapeños; remove half to use later for the sauce.
Add 1 tablespoon of the olive oil, cumin, oregano and salt and process to mix.
Trim extra fat layer from the roast.
Place the roast in a 4- to 6-quart slow cooker.
Rub the olive oil mixture all over the roast — make sure the whole roast is covered.
Place the orange and lime quarters on top of and around the roast, then cover tightly.
Cook on low heat for 6 hours.
When the pork is tender, transfer to a cutting board, reserving the juices and the citrus quarters for the sauce.
Let stand for 5 minutes before cutting; keep warm while you make the sauce.
To make the sauce, place the remaining tablespoon of olive oil in a small pot and place over medium-high heat.
Add the reserved garlic and jalapeño mince and saute for about 1 minute.
Squeeze the reserved orange and lime into the pot, using a strainer to catch any seeds.
Pour in the reserved roast juices.
Bring to a boil and cook for about 10 minutes to thicken slightly.
Add the scallions and cilantro and simmer on low for 1 minute.
Remove the bone, then slice the pork and serve it on a bed of rice, drizzled with the citrus sauce.