Crock Pot Mexican Pulled Pork Tacos

Place the first 12 ingredients into a crock pot. Cook on high for 5-6 hours.
Remove the Smithfield Pork Loin from the crock pot and allow meat to rest for at least 15 minutes.
Meanwhile transfer the liquid from the crock pot to a sauce pan.
Bring to a boil and reduce by half.
After 15 minutes and while the liquid is reducing shred the pork loin and set aside.
Mix the cornstarch with the cold water.
Once the liquid has reduced by half stir the cornstarch and water into the pan until thickened. Remove from heat.
Add the shredded pork to the sauce pan and stir until all meat is covered.
Spread the meat and sauce onto a large cookie sheet.
Place the cookie sheet into the oven under the broiler for 15-20 minutes occasionally tossing the meat until lightly brown and most of the liquid has evaporated.
Serve on flour tortillas with sour cream, black beans and lime wedges.