In a small bowl, combine all the ingredients up the pork tenderloin.
Dry off the pork tenderloin and rub the spice mixture all over it, making sure to really press it into all sides so it's evenly coated.
Combine the apple juice, cranberries, 2 Tbsp of the maple syrup and adobe sauce in the bottom of a 5 quart slow cooker, stirring to mix well. Add the pork into the slow cooker, spooning the juices over top and really nestling the pork among the cranberries. Cover and cook on low for 7-8 hours, or until the meat is very tender and falls apart. Mine took 8 hours.
Once the pork is cooked, transfer to a cutting board. Using a potato masher, mash up all the liquid in the slow cooker, so that the cranberries break down, mix into the juice and thicken it.
Using two forks, shred the pork and then place back into the slow cooker. Mix to coat with the juices. *
Once the pork is shredded mix the apple noodles with 1 Tbsp of maple syrup, 1/2 Tbsp cinnamon and a pinch of salt and pepper in a small bowl.. In a separate small bowl, stir together the Greek yogurt with the remaining Maple syrup.
Serve the pork on a tortilla, topped with the apple noodles, a drizzle of the yogurt sauce and a sprinkle of green onions, if desired.
* The pork is very moist and juicy once mixed back into the slow cooker after shredding, as this is how Mr. FFF and I like our meat. If there's too much juice for you feel free to remove some from the slow cooker!