Marinate Pork: Combine mojo sauce ingredients (everything but the pork) in a food processor or blender and blend until smooth. Add pork to a bowl or resealable bag and pour half of the sauce on top. (Reserve remaining sauce for topping on bowls.) Marinate meat overnight, or for several hours.

Black Beans: Heat the oil in a large skillet over medium high heat. Add the onions and saute for a few minutes, until soft and translucent. Add the garlic and sauté 30 seconds. Drain one can of black beans, and leave the others undrained. Add the black beans and spices and cook for 5 minutes. Use a potato masher to partially mash about half of the beans in the pan. Season with salt and pepper to taste.

Slow Cooker Method: Add pork and marinade to a slow cooker and cook on low for 6-8 hours, until it shreds easily with a fork.

Oven Method: Place pork and marinade in a greased Dutch oven of covered baking dish. Bake at 300 degrees for about 2 hours (30 min/per lb), or until tender and shreds easily with a fork.

Assemble Bowls: Spoon black beans into bowl. Top with shredded mojo pork, a big scoop of mango salsa, sliced avocado, and garnish with cilantro and mint. Drizzle with mojo sauce, as desired.