1. In a small bowl, stir together chili powder, cumin, oregano and salt. Rub mixture over tenderloins. Place tenderloins in a 4-quart slow cooker. Add lime, bay leaves and garlic cloves.
2. Carefully add chicken broth, taking care not to remove rub from pork.
3. Cover and cook on low 8 to 10 hours until fork tender. Remove pork and place on cutting mat. Shred with two forks. Add reserved juice as needed to moisten pork.
4. Serve over tortillas, nachos or salad. Garnish if desired.