In a small bowl combine salt and peppers. Set aside. Trim fat from pork roast and rub spices evenly over pork. Place seasoned pork in the Crock pot.

In a pan, heat the oil and saute the onion, garlic and tomato paste for 1 min. Deglaze your pan by adding the chicken broth and 1/2 c cider vinegar. Stir and bring to a boil. Remove from heat and pour over the pork in the Crock pot. Cover and cook on low for 8 hours. Or on high for 4 hours. Until your meat is tender and shreds easily.

Transfer pork to a cutting board and pour the remaining liquid into a pan and simmer for 5-7 min, until liquid has reduced and started to thicken. Whisk in the remaining 1/4 c cider vinegar, Worcestershire, ketchup and brown sugar; simmer until sugar dissolves. While the liquid is simmering, shred meat and place back in the Crock pot. Pour sauce over meat and stir until coated.

In a medium bowl, combine diced mango, cilantro, red onion and lime juice. Stir until ingredients are evenly distributed. Refrigerate until ready to serve. Can be made a day in advance.

In a small bowl combine coconut cream, sour cream and powdered sugar. Stir to combine. Add more powdered sugar if you want the cream to be a bit sweeter. Refrigerate until ready to serve. Can be made a day in advance.

Strain beans and place in a pot. Add chicken stock and bring to a simmer. Add lime juice. Serve.

In a medium bowl, combine corn masa and salt. Add cold water and stir with a fork until a ball of dough starts to form, making sure all corn masa in incorporated. Cover with a towel and let rest for 20 min.

Divide dough into golf ball size balls and press or roll out.

In a cast iron skillet over medium heat, cook tortillas, about 1-2 min on each side. Rotate frequently to help cook evenly. Immediately place cooked tortillas in a zip lock back to keep moist and flexible until ready to serve.