Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
Preheat oven to 400°F
Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy.
While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.