Season the pork with salt and pepper. Sear the pork. If using a traditional slow cooker without sauté capabilities, heat a large dry skillet over medium-high heat. Add the pork, fatty side down, and cook until browned, 2 to 3 minutes. Turn and sear in the rendered fat on all sides, about 8 minutes total. If using a pressure cooker with sauté capabilities, sear the pork in the pressure cooker using the same technique before changing the program setting to slow cook.

Combine the coriander, cayenne and orange juice in the insert of a medium (6-quart) slow cooker. Add the seared pork and turn to coat.

Cover and cook, until the pork is tender and falling apart, 5 to 6 hours on high or 8 to 10 hours on low. Shred the meat and stir the pulled pork in the cooking liquid. Taste and adjust for seasoning with salt and pepper.

To serve, divide the pulled pork mixture between romaine lettuce leaves. Top with radishes, cabbage, jalapeno, and fresh cilantro. Serve immediately with fresh mandarins cut on the side.