Cut excess fat from pork, rub with salt and place in a slow-cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork.
Cover the slow-cooker and cook pork on low for 6 to 8 hours or until pork shreds apart with a fork.
Prepare the salsa by tossing the pineapple, red bell pepper, jalapeño, red onion and cilantro together. Add a pinch of salt. Refrigerate until serving.
Combine bbq sauce, reserved pineapple juice and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.
To serve, warm the tortillas. Place a layer of coleslaw in the middle of the tortilla. Add Kalua pork then drizzle with bbq sauce. Top with pineapple salsa.