In a small bowl, stir together salt, chili powder, cumin, cocoa, coffee, cinnamon, and orange zest.
Sprinkle half of mixture over pork roast. Using a paring knife, make 1-inch-deep incisions all over pork roast.
Using your fingers, insert garlic cloves into pork. Refrigerate overnight, if desired, or proceed with recipe.
Heat olive oil in a large skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side until browned.
Transfer pork to a 5 to 6 quart slow cooker. Pour beer around pork; add chopped orange, chipotle-adobo puree, and remaining seasoning mix.
Cover and cook on low for 10 hours. Shred meat using two forks; discard fat and bones.
Let meat marinate in slow cooker for 30 minutes.
Transfer desired amount of meat to a colander; let drain (reserve liquid in slow cooker).
Transfer meat to rimmed sheet pans; scatter in an even layer. Squeeze one orange over pork; tuck other orange half onto sheet pan.
Sprinkle pork and orange with chili para naraja. Broil meat on high until crispy, 4 to 6 minutes.
Serve crispy pork with toasted tortillas, salsa, diced avocado, Lime-Cilantro Slaw, and Quick Black Beans.