Mama Maggie's Kitchen

0 Remove the stems off the chiles. 
1 Cut lengthwise and remove the seeds.
2 Place in a stock pot and cover with 2 cups of water. 
3 Bring to a boil. Then turn off the heat. 
4 Let sit for 5 minutes, or until pliable. 
6 Discard the water. 
5 Place the rehydrated chiles, salt, onion, garlic, cumin, and 2 cups water in a blender.
7 Blend until smooth. 
8 Strain the sauce. 
9 Rinse the pork and place in the slow cooker. 
10 Cover with the guajillo sauce. 
11 Cook on low for 4 hours on high, or 8 hours on low. 
12 Remove the pork and shred. 
13 Chop meat up if necessary. 
14 Line a sheet pan with foil paper. 
15 Brush oil on the foil paper. 
16 Add shredded pork. 
17 Place the pan under the broiler for 7 minutes. 
18 Take out of the oven and toss the pork around using a spatula. 
19 Return the pan under the broiler for an additional 7 minutes, or until crispy. 
20 Heat tortillas and add pork filling. 
21 Serve with salsa and enjoy.