Mix salt, garlic, cumin, oregano, coriander, cinnamon and brown sugar together. Rub mixture on pork roast.
Place bay leaf in bottom of slow cooker and place pork on top. Pour chicken broth around pork. Cover and cook on low for 8 hours until pork shreds easily with fork. Be sure to turn over pork roast after 4 hours.
Meanwhile, create salsa by combining all ingredients in bowl. Refrigerate salsa to allow flavors to marinate before serving.
Remove pork roast from slow cooker and shred with two forks. Use broth as needed to moisten pulled pork.
Top tortillas with pulled pork and salsa and serve!
A simple switch from pineapple to mango in the salsa creates a whole new flavorful dish that can be used to top your pulled pork!