Set a small slow cooker on high heat. Rinse the pork loin blade roast and pat dry. Pour olive oil over the pork, and rub the oil into all sides. Allow it to rest with the olive oil for five minutes, then season with 1/2 tsp. salt and 1/2 pepper on both sides.
Heat a small medium pan to medium-high heat. Sear the pork on all sides to get a crispy, brown exterior; about three minutes per side.
Remove the pork from the heat, and set it aside. In a small mixing bowl, combine all of the other spices, and the other 1/2 tsp. each of salt and pepper.
Smother all sides of the pork loin in the spice mix, then place the pork loin into your slow cooker.
Add the jalapeno, garlic, white onion, beer, and orange juice to the slow cooker. Cover and cook on high for one hour, then turn to low for three hours. (Or until pork is easy to shred).
Shred the pork inside the slow cooker. Let it rest, uncovered, for thirty minutes inside the slow cooker.
Add the pork to a hot sauté pan over medium-high heat for a couple of minutes per side, until crispy. Serve with cooked rice as a side, or in a taco. Top with desired toppings, and definitely some creamy tex-mex sauce.