Trim the fat from the pork loin and cut it into 2-3 inch cubes.
Rub the pork with ground cumin, coriander powder and salt.
Add the pork to a slow cooker, top with orange juice and habanero sauce. Mix it all in. Cover and cook on low for about 5-6 hours or on high for about 3 hours.
Once the meat is fork tender, with two forks, shred the meat until it's in large, bite-sized strands.
Heat a large pan on high heat. Spread pork in the pan and cook until the juices evaporate and the bottom side turns golden brown and crusty. Stir and briefly sear the other side. You might have to do this in 3-4 batches depending on the size of your pan.