Place pork roast in a slow cooker sprayed with nonstick cooking spray.
In a mixing bowl, whisk together barbecue sauce, garlic powder, pineapple juice and liquid smoke. Pour on top of pork.
Cover slow cooker and cook on low for 5-7 hours.
Preheat oven to 400 degrees F.
Remove pork from slow cooker and shred.
Place pork and a few tablespoons of shredded cheese on each tortilla. Roll up and place seamside down on a baking sheet sprayed with nonstick cooking spray.
Spray a light layer of nonstick cooking spray on the tops of assembled taquitos and sprinkle with salt, if desired.
Bake for 10-12 minutes, or until golden brown.
Combine all salsa ingredients in a bowl and stir to combine. Keep cold in fridge until ready to serve.
Serve warm taquitos with pineapple salsa.
Notes
We like to serve this recipe with a green salad and brown rice.