1. Pulled Pork: Stir together brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, oregano, cayenne and cinnamon. Pat pork roast dry with paper towel and coat with spice mixture; place in CRUX Slow Cooker. Stir together barbecue sauce, broth, tomato paste, vinegar and garlic; pour over roast. Cover and cook on High for 6 to 8 hours or until very tender.
2. Remove pork from slow cooker; let stand for 15 minutes. Skim off fat from cooking liquid. Shred pork with 2 forks; return to slow cooker and toss with cooking liquid. Set to Low; cook for 30 minutes.
3. Mango Salsa: Stir together mangoes, red pepper, red onion, jalapeño, cilantro, lime zest, lime juice, olive oil, honey, salt and cumin. Refrigerate for about 15 minutes or until chilled.
4. Assembly: Place 1/3 cup pulled pork onto each tortilla. Top with avocado, radishes, salsa and feta. Serve with lime wedges.