Pulled Pork
Place all pulled pork ingredients in a slow cooker. Turn to low heat and cook for a minimum of 8 hours. After cooking for at least 8 hours, the meat should separate easily when pierced with a fork. Continue scraping with two forks, or pull meat with hands to separate. Place the pulled pork with some of the leftover juice in the slow cooker into a bowl, cover and set aside.

Soy Mango Barbecue Sauce:
In a large pan, heat canola oil over medium-high heat. Add onions and garlic and cook until onions become translucent, about 5 minutes. Add remaining ingredients to the pan and stir to combine. Let the mixture come to a simmer, reduce to low heat and continue to cook for 30 minutes, stirring occasionally. Once done cooking, let cool slightly then purée in a blender or food processor. Add salt and pepper to taste, though the sauce should already be quite salty from the soy sauce and hoisin sauce.

To serve, place the pork into a large pan over low to medium heat and cover liberally with barbeque sauce. Stir until evenly coated. Once barbeque pork heated through, transfer to a serving bowl. Take a decent helping of the hot pulled pork, wrap up in some lettuce with carrot and green onion and enjoy.