Combine cumin, paprika, pepper and salt. Lightly sprinkle over pork.
Place pork, broth, orange juice, jalapeño and garlic in slow cooker.
Cook for 8 hours on low setting or 5 to 6 hours on medium setting, until pork is cooked through and pork is very tender. Remove from crock pot.
Shred pork, removing fat as needed; cover and refrigerate for up to 3 days.
Preheat oven to 425 degrees. Place pork on foil-lined backing sheet. Roast for 15-20 minutes until brown and crispy.
While meat is roasting, combine diced avocado, mango, yellow pepper, jalapeño, cilantro and lime juice.
Remove pork, cool; divide evenly between slider rolls. Top with Golden Avocado Salsa. Serve with remaining salsa.