Place the pork, broth, olive oil, paprika, cumin and sea salt into a slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours, until the meat is very tender.
When tender, pull the meat apart with a fork until completely shredded.
Add the sugar free bbq sauce, toss to coat and taste. Add more sauce if desired.
For the cilantro lime coleslaw
Add all the ingredients to a large mixing bowl and toss together until combined. Taste and season with more salt if necessary.
Warm the corn tortillas on a hot griddle, skillet or in the microwave. Fill each tortilla with shredded bbq pork and top with coleslaw.
To freeze, cool the pulled pork to room temperature. Place in an air tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. Can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or in the microwave.