In a small bowl, whisk together 1 teaspoon of the salt with the chili powder, garlic powder, black pepper, oregano, cumin, paprika, and oil. Have a crock pot ready, with the temperature set to high heat.
Cut the pork loin into 2 or 3 pieces. Rub each piece of pork on all sides with the spice blend.
Place the meat in a crock pot with 1/4 cup of water. Cook the pork on the high setting for about 1 hour, until the pork is cooked through and easy to shred.
Remove the pork from the crock pot, reserving 1/2 cup of the liquid. Allow the meat to cool for about 10 minutes. Use your fingers or two forks to shred the pork, removing any bits of fat. Place the pork in a medium bowl and add to it the reserved cooking liquid. Toss the pork and liquid together.
Preheat the oven to 400 degrees F. Grease the bottom and sides of an 8" x 8" baking dish.
In a medium bowl, combine the half & half, melted butter, egg and chiles. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder and remaining 1/2 teaspoon of salt. Stir the dry ingredients into the wet, only until just combined. (Do not over-mix.)
Pour half of the cornbread batter into an even layer in the prepared pan. Spread the shredded pork evenly over the batter, and then sprinkle the Cheddar cheese over the top of the pork. Pour the remaining batter over the top, spreading it evenly over the top and to the sides.
Bake for 35 minutes, until the top of the cornbread is lightly browned and a tester inserted into the bread comes out with just a few crumbs. Remove the pie from oven. Slice and serve it while the pie is hot, with salsa or sour cream if desired.