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In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper.
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Pat the pork loin dry and rub with the spice mixture.
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Heat the olive oil over medium-high heat in a large skillet. Brown the pork loin on all sides and transfer to slow cooker.
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Scatter quartered orange and onion around the pork loin and pour chicken broth over top. Cook on low for 7 - 8 hours or high for 5 - 6 hours. Remove pork and use 2 forks to shred the meat.
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(Optional: before serving, crisp the pork in a skillet over medium-high heat.)
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To assemble street tacos, stack 2 corn tortillas and spoon the shredded pork on top. Top with salsa, white onion, and cilantro, if desired. Serve hot.