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Combine the cumin, salt, oregano, chili powder, and black pepper in a small bowl and set aside.
Place the pork shoulder in the slow cooker and cover with the spice mix. Pour the orange juice and lime juice along the sides of the pork shoulder, careful to not pour directly onto the pork to prevent the spices from falling off. Add the onion and garlic to the liquid surrounding the pork. Cover and cook on low for 8 hours or high for 5 hours. (You can also do this in a dutch oven; see below for instructions.)
When the pork is done cooking, use two forks to shred the meat directly in the slow cooker.
Preheat the oven to 425F and prepare a large sheet pan—if you don’t have a good nonstick sheet pan, line with parchment. Add about half of the tortilla chips to the sheet pan in a single layer. Top with 1 ½ cups of the shredded cheese and half of the shredded pork. Repeat with the remaining chips, cheese, and pork to create a second layer. Sprinkle the diced tomatoes and sliced jalapeños evenly over top. Bake until the cheese is melted and the exposed pork is crispy on the outside, 13 to 15 minutes.
To serve, top with chopped cilantro, lime juice, and any other toppings of choice.