To make the pulled pork and beans, simply place all ingredients in a heavy-bottomed casserole pot or large pan (with a lid) or slow cooker and stir. If cooking on the stove top, bring to the boil, then cover with a tight-fitting lid, reduce heat and simmer gently for about 2 ½ hours or until pork is tender. If cooking in the oven, cook at 160degC for about 2 ½ hours or until pork is tender. If using the slow cooker, cook for 8 hours on low, or 4 hours on high until pork is nice and tender.
Sometime while the pork is cooking you can get on to making all the condiments (I would start making them about 45 minutes to an hour before the pork is ready, so that everything is ready to go at the same time!). For the mango cabbage slaw, toss all ingredients together. For the pickled red onion, mix vinegar with sugar in a medium bowl; add red and toss together. Leave to marinate in the fridge for about 15-20 minutes. To make the salsa, mix all ingredients together and season to taste with salt. To make the guacamole, roughly crush avocado with lemon/lime juice and season to taste with salt and pepper.
When the pork has finished cooking, remove meat with tongs to a chopping board. Boil sauce on the stove top for 5-10 minutes to reduce and thicken it while you roughly shred the pieces of pork with two forks. Add shredded pork and beans to the thickened sauce, mix well together, and season to taste with salt and pepper.
Heat tortillas according to packet instructions.
When ready to serve, place everything in bowls in the middle of the table for everyone to help themselves. To assemble your taco, I like to spread some guacamole on top first, then place a small pile of slaw, pulled pork and beans and salsa on top, followed by some pickled onions and sour cream/natural yoghurt. Be prepared to get messy, fold up your taco and eat with your hands!