In your slow cooker, mix together the lime zest and juice, orange zest and juice, garlic, onion, chipotle in adobo, brown sugar, chicken broth, cinnamon stick, cumin, oregano, paprika, apple cider vinegar, salt, and pepper. Add the pork tenderloin and flip to coat. Cook on high for 4 hours or low for 6 to 8 hours, flipping halfway through if desired.

Remove the pork and roughly chop it into about ¾” to 1” chunks of meat. Return it to the slow cooker until ready to serve.

Meanwhile, prepare the pineapple slaw. In a medium bowl, toss together the pineapple, jalapeño, cabbage, cilantro, and scallions. Let sit until ready to serve.

Heat a large frying pan over medium heat and spray with nonstick spray. Sprinkle about 2 tablespoons of cheddar cheese on top of eight tortillas then top with another tortilla. Working in batches of one to two, fry the tortillas until the cheese melts, flipping and browning both sides ~ about 1 to 2 minutes per side.

Fill the tacos with pork, top with pineapple slaw, cotija, guacamole, pickled red onions, and additional cilantro. Serve immediately. Enjoy!