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Cut pork loin into three pieces and place in a slow cooker.
Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeno slices. Cook on low for 8 hours (or 4 hours on high).
Shred pork and return to slow cooker. Lower setting to warm until ready to serve.
Meanwhile, cook rice according to package instruction. Once rice is done, stir in 1 cup cilantro and juice of 1 lime. Set aside.
In a small bowl, combine sour cream, ¾ cup cilantro and juice of 1 lime. Stir to combine and set aside.
In a medium sauté pan, heat olive oil on medium-high heat. Add peppers and onions, cook for 10 minutes or until soft and onions are translucent. Set aside.
To assemble: Place 1 cup lettuce in a bowl. Add black beans, pico de gallo, pepper and onion mixture and ½ cup carnitas. Top with avocado, drizzle cilantro lime sour cream and garnish with remaining cilantro. Toss together and enjoy!