Place the pork roast in the slow cooker. Sprinkle half of the spices over the roast, turn it over, and cover with the remaining spices. Add the water and cover with the lid.

Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the roast is tender enough to shred. Gently pull the pork apart with tongs or two forks. Break into bite-sized pieces and toss with any juices left in the bottom of the pot.

To make taquitos, preheat the oven to 350°F (175°C). Place a dry skillet over medium-high heat. Warm the corn tortillas one at a time to make them soft and pliable for rolling. (For extra flavor, you can warm 0.25 cup of oil in the skillet and dip each tortilla in the oil before rolling.)

Set out a large baking sheet. Place a warmed tortilla on the sheet, layer about 1 tablespoon of cheese across the center, and top with a few tablespoons of the shredded pork.

Roll the tortilla around the filling and place it seam-side down on the baking sheet. Repeat with remaining tortillas, pork, and cheese.

Bake for 15-20 minutes, or until the taquitos are lightly browned and crisp on the edges. Serve immediately with your favorite optional garnishes.