Add the hearts of palm to a slow cooker (with the heat off). Drizzle with the olive oil. Then, sprinkle with the smoked paprika, coconut sugar, oregano, cumin, sea salt, and black pepper, and thoroughly toss to coat.
Add the onion, garlic, jalapeño, and orange juice to the crockpot, and gently stir to combine.
Cook on low for 4 hours, or until the hearts of palm are fall-apart tender and can be easily shredded.
Turn off the slow cooker and use two forks to thoroughly shred the hearts of palm. Taste and adjust seasonings, adding more sea salt and black pepper if desired.