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Put pork loin in slow cooker. Add chicken broth, onion, garlic, chili powder, cumin, and salt. Cover and cook on low for about 7 hours. At least point pork should be falling apart. Remove it to a plate and shred with two forks.
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Preheat oven to 425F. Line a large baking sheet with aluminum foil or spray with oil.
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Wrap 6 tortillas in damp paper towels and microwave for about 30 seconds to soften them. Place a heaping spoonful of pork on each tortilla followed by a spoonful of queso fresco. Roll and place seam side down on the baking sheet. Repeat using the remaining ingredients. Spray the tops of the taquitos with oil.
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Bake for 13-15 minutes or until golden and crunchy.
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While the taquitos are baking, make your sauce by combining the ranch, chipotle pepper in adobo and adobo sauce in a blender and blend until smooth.