Cut the pork roast into 4 equal sized pieces. Place in crock pot.
Add chicken broth, garlic, onion, El Yucateco Caribbean Hot Sauce and salt. Use a tongs to stir things a bit.
Cover and cook on low for 8-9 hours or high for 4-5.
Remove meat from crock pot. Shred with forks and place in serving bowl. Add a some of the liquid from the crock pot to the meat to help add moisture when reheating.
Serve immediately or cover and chill until serving.
To make the pineapple slaw:
In a medium bowl, place coleslaw mix, chopped pineapple and cilantro. Toss to combine.
In a small bowl, stir together lime juice, olive oil and El Yucateco Caribbean Hot Sauce. Pour over slaw mixture and toss to coat everything.
To make the tacos:
Warm tortillas according to package directions. Fill each tortilla with Caribbean pork and top with pineapple slaw. Serve immediately.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2016/01/slow-cooker-caribbean-pork-tacos/