Place the pork shoulder in the slow cooker and sprinkle with kosher salt, chili powder, smoked paprika, oregano, garlic, onion, black pepper, and cayenne. Add water, cover, and cook on low for 5-6 hours until tender. Shred the pork and mix with juices.

Preheat the oven to 350°F. Warm the corn tortillas in a skillet for easy rolling.

Place a tortilla on a flat surface, spoon some of the shredded pork into the center, sprinkle with cheese, then roll tightly. Place seam-side down on a baking sheet.

Bake the rolled taquitos in the preheated oven for 15-20 minutes until crispy. Serve with sour cream or salsa if desired.