1. Place pork roast in 5- to 6-quart slow cooker. Pour vegetable broth over top of roast. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours).
2. Meanwhile, prepare cilantro pesto by placing cilantro, cheese, almonds, lime juice, chipotles, garlic and black pepper in food processor. Process until finely chopped and nearly smooth. With food processor running, slowly pour in olive oil and process until well combined. Cover and refrigerate until pork is ready.
3. Remove pork from slow cooker and shred with tongs or 2 forks, discarding bone and any large pieces of fat. Toss pulled pork gently with cilantro pesto in a large mixing bowl. Serve on biscuits topped with red onion.