Step 1

In a 6-quart (or larger) slow cooker, stir together onion, salsa, honey, soy sauce, Worcestershire sauce, lime juice, chipotle chiles, salt, garlic powder, cumin, paprika, and oregano.

Step 2

Add pork and toss to coat. Cover and cook until the pork is fall-apart tender (an internal temperature of about 205°F), about 4-5 hours on HIGH or 6-7 hours on LOW.

Step 3

Shred the pork with two forks. Stir the pork back into the cooking juices. Taste and season with additional salt and pepper, if desired.

Step 4

At least 15 minutes before serving, in a large bowl whisk together the yogurt, lime juice, vinegar, and honey. Season with salt and pepper to taste. Add the cabbage, pineapple, and green onions. Toss to coat. Garnish with fresh cilantro, if desired.

Step 5

Use a spoon or tongs to serve the shredded pork in tortillas. Garnish with pineapple slaw or other desired toppings. Serve immediately.