Step 1

Season all sides of the pork shoulder with 1 teaspoon salt, black pepper, and chili powder. Place the pork in the slow cooker and and cover with the diced onion and jalapeno. Remove two sections of mango from the can (reserving the juice). The mango is very mushy, so I mash it over the top of the pork so it absorbs the flavor.

Step 2

In a separate bowl, combine all of the mango juice from your can with the juice of the two oranges, the juice of the lime, and the chicken stock. Mix well. Dice two of the chipotle peppers and add to your juice mixture and mix well. Pour juice mixture over the pork and season again with remaining salt. Cover and cook 8 hours on low or 4 hours on high.

Step 3

Once cooked, carefully remove the pork from the slow cooker and transfer to a cutting board. Using a knife and fork, shred or chop the pork into smaller pieces. Return the pork to the sauce and keep warm until ready to serve.