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Trim fat from roast. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add water, onions, jalapeños, garlic, coriander, cumin, oregano, salt and black pepper.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove meat from cooker; discard cooking liquid. Using two forks, shred meat. To serve, spoon warm meat over lettuce. If desired, top with cheese, salsa and/or sour cream.