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Cut the pork into large pieces. Season the pork with sea salt and cracked black pepper. In a small bowl, mix together the spice rub ingredients: oregano, cumin, olive oil, and brown sugar. Rub this mixture all over the pork inside the slow cooker, turning the pork to coat it well.
Add the onions, garlic, and jalapeños (if using) around the pork. Pour in the chicken stock, adobo chillies, brown sugar, and apple cider vinegar. Stir gently to combine the liquid ingredients without disturbing the pork too much.
Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork is incredibly tender and shreds easily with two forks.
Once cooked, shred the pork directly in the slow cooker and stir it through the rich sauce.
Use this tender pulled pork in soft brioche buns with mayo & slaw, tacos with avocado and slaw, stuffed into baked sweet potatoes, or served over rice with steamed greens for an easy, flavour-packed meal.