Step 1

Combine the salt, black pepper, chili powder, smoked paprika, ground mustard, and cumin together in a small bowl. Cut the pork into 2 or 3 large pieces and rub the spice mixture on all sides of the meat. Let the meat rest for 1 hour on the counter.

Step 2

Set the slow cooker to the brown function or heat large sauté pan on the stovetop over medium-high heat. Add the olive oil and sear the pork pieces on all sides until lightly browned all over. Remove the pork and set aside. Add the diced onion to the cooker or pan and sauté for a few minutes, until browned. Deglaze the cooker or pan by pouring in the beer and scraping up any browned bits on the bottom of the cooker or pan. Simmer the beer for 1 minute, then add the beef stock, brown sugar and apple cider vinegar. Simmer everything for a few more minutes.

Step 3

Return the browned pork to the slow cooker with the liquid or load the pork into the slow cooker and transfer the onions and liquid from the pan to the slow cooker. Slow cook on LOW for 7 hours or HIGH for 3 ½ hours, until the pork is tender enough to shred.

Step 4

While the pork is cooking, make the BBQ Sauce. Heat the oil in a medium saucepan and sauté the shallots for a few minutes until translucent. Add the garlic and Jalapeño peppers, Sauté for another 2 minutes and then add the mangoes, brown sugar, ketchup, honey, white balsamic vinegar, salt and black pepper. Bring everything to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.

Step 5

Once the pork is tender enough to easily shred, remove it from the cooker and shred it on a cutting board. Set it aside. Pour the braising liquid from the slow cooker into a fat separator and let the fat rise to the surface. Add 1 cup of the liquid to the mango BBQ sauce and reserve the rest.

Step 6

Return the shredded pork to the cooker and add the mango BBQ sauce, stirring to combine well, and cook on HIGH for another 30 to 60 minutes, or until you are ready to serve. If necessary, adjust to your desired consistency by adding more of the reserved braising liquid to the pork.

Step 7

Serve on rolls, tortillas or nachos.