Place bacon in the bottom of the crock pot. Then, set the pork roast on top of the bacon.
Pour the pineapple chunks (with juice), tamari sauce, garlic, salt and pepper over the pork. Stir to combine.
Cook on low for about 6-8 hours or on high for 4-5 hours, until the pork is tender. Spoon pineapple and juice over the pork midway through. Shred the pork with a fork, mix with the pineapples and let cook for an additional 10-15 minutes.
While the pork is cooking, add rice and broth to a small pot. Bring to a boil. Once boiling, cover with a lid and lower heat to simmer. Let cook for 15-20 minutes (if using short grain white rice) or until water has evaporated and rice is cooked through. Fluff with a fork and set aside.
Saute onions and bell peppers with the olive oil in a large skillet over medium heat for 7-10 minutes, until they are tender.
To assemble, place rice in a bowl. Top with pulled pork and add sauteed vegetables, sliced avocado, and pineapple and sprinkle with fresh cilantro.