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Combine the coconut sugar, cumin, salt, oregano, and black pepper in a small bowl and set aside. Place the pork shoulder in the slow cooker and cover with the spice mix. Pour the orange juice, lime juice, and hot sauce to the sides of the pork shoulder, careful to not pour directly onto the pork to prevent the spices from falling off. Add the onion and garlic to the liquid surrounding the pork. Cover and cook on low for 8 hours or high for 5 hours.
Make the avocado salsa by combining all ingredients in a bowl. Chill until assembling the tacos.
When the pork is done cooking, set the oven broiler to high, line a baking sheet with aluminum foil and set aside. Using two forks, shred the meat directly in the slow cooker. Transfer the shredded pork to the baking sheet, spread it in one even layer, and drizzle 2 to 3 tablespoons of the juices from the slow cooker over top. Broil until the pork is browned on the edges, 7 to 10 minutes.
Arrange 2 to 3 warmed tortillas on each plate, add ¼ cup carnitas and 3 to 4 tablespoons of salsa to each. Top with a squeeze of lime juice.