Place pork into slow cooker (no need to add any liquid). Cover and cook on low for 6 hours.

Shred pork in crockpot by pulling at it with two forks. Add salsa and brown sugar; mix well. Cover and cook for an additional 1 hour.

Once you shred the pork, chop onion and spray a sauce pan with cooking spray, heating over medium.

Add onion to pan and allow to brown, approximately 8-10 minutes. Add rice, broth, cilantro and salt. Cover and bring to a boil. Once boiling, turn heat down to low and simmer until rice is tender and liquid has been absorbed. Turn off heat and allow to rest 5 minutes. Fluff with a fork.

Meanwhile, drain and rinse beans and thinly slice bell pepper.

Add beans, cilantro, and 1/4 of the salsa from the crockpot to another small pan. Heat the mixture over medium while mashing some of the beans. Cook 3-4 minutes until just heated.

Lay out the tortillas (heat first if desired) and layer with lettuce, beans, a few slices of pepper, rice, and pork. Drizzle ranch over the top then roll up.

Serve with pineapple on the side.