Coat a 6 quart slow cooker with nonstick cooking spray. Place the pork roast inside; sprinkle both sides with the 1/4 teaspoon salt.
In a mixing bowl, whisk together the barbecue sauce, pineapple juice, liquid smoke, and garlic powder. Pour on top of the pork and coat all over.
Cover and cook on low for 6 hours.
Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
Shred the cooked pork with two forks in the liquid. Then transfer to a bowl with tongs or slotted spoon, letting any excess liquid drip off.
Place about 1/3 cup of the shredded pork and 3 tablespoons of cheese on the lower third of each tortilla.
Roll up and place seam-side down on the baking sheet. Repeat with all the tortillas.
Spray a very light layer of cooking spray on the tops of assembled taquitos and sprinkle with a little salt.
Transfer to the oven and bake for 10-12 minutes or until golden brown and cheese has melted.
Serve warm Taquitos with sour cream and pico de gallo.
The pork can be cooked and stored in the refrigerator for up to 3 days in advance of forming the Taqutios. (If you do prepare the pork ahead of time, bring it to room temperature before filling the tortillas, or increase your baking time, keeping a careful eye so they don't burn.)
To freeze: prepare the Taquitos through rolling them; place on a baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag (and store up to 2 months.) When ready to cook, transfer to a lined baking sheet (no need to thaw first), spray with the cooking spray and sprinkle with salt. Bake at 400 degrees F for 15-20 minutes until crisp and golden.
For substitutions or more information, please refer to the full article.