• Trim fat from pork then cut into 8 pieces and place into the bottom of a 6 quart crock pot. Add chicken broth, onion, garlic, chili powder, cumin, and salt then stir to combine. Cook on high for 5-6 hours or low for 8-10 hours, or until the pork shreds easily with two forks. Shred the pork then place it into a large bowl with 1/2 cup of the cooking liquid and stir to combine. Discard remaining cooking liquid.
• Preheat oven to 425 degrees then line a half sheet pan with foil and spray well with nonstick spray. Set aside.
• Wrap 6 tortillas at a time in a damp paper towel then microwave for 30 seconds. Place 3 Tablespoons shredded pork into the center of each warm tortilla (just eyeball it) then top with 1 Tablespoon shredded cheese. Roll then place seam side down on the prepared baking sheet. Repeat with remaining ingredients then spray tops of the tortillas with nonstick spray and bake for 13-15 minutes or until tops are golden brown and crunchy.

For the Chipotle-Ranch Dipping Sauce:

• Combine ranch dressing, chipotle peppers, and sauce in a food processor then process until smooth. Alternatively, finely chop peppers then stir ingredients together to combine.

To freeze:

• Freeze taquitos on a baking sheet then transfer to a freezer bag. Bake the same way frozen as fresh (ie do not thaw.)