In small bowl, combine 1/4 cup salsa and cornstarch, stir until smooth. Pour mixture into slow cooker. Top with pork roast. Pour remaining 3/4 cup salsa over roast.
Cover, cook on low 6 to 8 hours or until internal temperature reaches 165 degree F when tested with meat thermometer inserted into thickest part of roast, not touching bone.
Remove roast from slow cooker. Transfer to cutting board; cover with foil and let stand 10 to 15 minutes, or until cool enough to handle (internal temperature will rise 5 degrees to 10 degrees F during stand time).
Trim outer fat from pork and discard fat. Using 2 forks, pull pork into coarse shreds.
Divide shredded meat evenly over each tortilla.
Spoon 2 tablespoons salsa mixture on top of meat in each tortilla. Top evenly with cheese and broccoli slaw mix.
Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Repeat with remaining tortillas. Serve remaining salsa mixture as dipping sauce.