Mexican food has to happen in our house about once a week. Prepping the pork tenderloin in the crock pot gives us flavorful, slow-cooked, fork-tender meat for these crunchy treats. They get finished in the oven with a quick 15 minutes to melt the cheese, or you could broil. This pork can be used for tacos, burritos or these taquitos - or in a sandwich roll topped with Cojita and cilantro! What I like about this is it gets its start before work and then dinner is really easy when I get home. These have just a bit of heat and really hit the spot.
Add 1 tsp of each spice in a small bowl. (Keep out 1/4 tsp of garlic salt, cumin and smoked paprika in another bowl.)
Cut the onion and garlic, juice the lime and cut the orange in half. Keep both halves of the orange after juicing.
Trim the pork tenderloin. Cut into large chunks and sprinkle with the spice rub. Turn, sprinkle and rub into the other side(s) of pork pieces.
Add onion, garlic, fruit juices, orange rinds and seasoned pork to the crock pot. Pour in chicken broth and water. Set to cook for 4-6 hours.
An hour before the pork is done, use two forks to break up the pork pieces into shreds. Sprinkle remaining garlic salt, cumin, smoked paprika and chili powder over the shredded meat. Stir. Cover and cook the final hour. (If you're headed off to work right after pressing the "start" button, stir these spices into the chicken broth before adding to the crock pot.)
When the pork is finished, heat oven to 400 (or use broiler). Fill tortillas on one side and tightly roll into taquitos. Place into an oven-proof baking dish seam side down. Repeat with remaining tortillas. Sprinkle evenly with cheese.
Bake 12-15 minutes or until cheese is melted (or broil 3-5 minutes until cheese is melted). Top with cilantro.