Place the pork tenderloin into a Crockpot and pour in the fresh squeezed orange juice, lime juice, and your chosen spices. Toss together to ensure the pork is well-coated. Set the Crockpot on low and let it cook for 6-8 hours, or on high for 3-4 hours, until the pork shreds easily with a fork.

After the cooking time is complete, check that the pork is tender and can be easily shredded. Remove the pork from the Crockpot and shred it using two forks. Return the shredded pork to the Crockpot to simmer in its juices for an additional 30 minutes.

For a delicious crispy texture, preheat your broiler to low. Spread the shredded pork on a baking sheet and broil for about 5 minutes until the edges start to brown. Return the crispy pork back to the Crockpot and stir in the freshly chopped cilantro.

In a mixing bowl, combine the cooked corn, minced garlic, light mayo, lime juice, salt, chili powder, chopped cilantro, and sliced green onions. Mix thoroughly and refrigerate for at least 15 minutes.

Warm the tortillas on a skillet or over a gas flame until pliable. Assemble by adding shredded pork followed by corn salsa. Top with Cotija cheese and drizzle with Mexican crema if desired.