Sprinkle pork with cumin, salt and pepper. In skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. Brown pork for 2 minutes, turn and cook other side for 2 minutes.
In slow cooker, add onion, jalapeno and water. Add pork and cook 3 1⁄2 hours on high setting or 7 hours on low setting or until pork is fork tender.
Meanwhile, in a small bowl, whisk together all ingredients for Paprika-Lime Sauce. Set aside.
Transfer pork to cutting board, leaving onion mixture in slow cooker. Let pork stand 3 minutes. Shred meat using two forks and stir back into onion mixture.
Warm tortillas according to package directions. Top with equal amounts of shredded lettuce and pulled pork. Stir paprika mixture and spoon evenly over tortillas and top with cilantro. Serve with lime wedges.