Place your pork roast in a slow cooker and add your chipotle chili, your oregano, salt, pepper, cumin and paprika over top.

Now add about 1 cup of water just to come up a little on the sides of your roast and then cover and cook for about 4-6 hours on low heat or until the roast is easy to shred with a fork.

Once your roast is fully cooked, remove it from the slow cooker and place on a sheet pan to cool.

While it is cooling, make your black beans and cole slaw (recipe above)

Do not discard your cooking liquid yet since we will use it in a bit.

Once cooled, remove any fatty layers and discard and then begin to shred your pork by tearing it with 2 forks.

Once you have shredded all of the pork, add about 2 tbsp of your cooking liquid and drizzle that over your pork

pre-heat your broiler.

start to slice your avocado and place in a bowl and then squeeze your lime over top to prevent browning and set aside.

In a medium pot over hight heat add your butter or olive oil and then add your rice.

Mix your rice around well to coat it in your oil for about 2 minutes.

Now add your water and bring to a boil.

Once the water comes to a boil, add your salt, stir and add your lid and lower the heat to low.

Cook rice until it is ready (no more water is left), about 5 minutes.

While rice is cooking, place your pork under the broiler to crisp up, about 2-3 minutes. Once ready, remove from the oven and cover with aluminum foil to keep warm.

To assemble:

Place your cooked rice in a bowl, top with cole slaw, shredded pork, black beans, and avocado.