Chile-Spiced Pork Tacos with Cucumber-Mango Salsa

To prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn't wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.

To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.

Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.