Sprinkle over the pork, patting lightly to adhere.

Add 1 tablespoon olive oil to a very large saute pan over medium-high heat. Add in the seasoned pork and cook for 4 minutes on each side, or until each side is nicely browned.

Remove the pork from the pan and add it to your slow cooker.

To make the barbecue sauce, add another tablespoon olive oil to the same pan over medium-high heat, and when hot, add the onions and garlic to the pan. Saute for 4 minutes or until fragrant, stirring occasionally.

Pour in the Guinness and stir with a wooden spoon to scrape up any brown bits on the bottom of the pan.

Add the tomato puree, molasses, cider vinegar, Worcestershire sauce, adobo sauce, dijon mustard, and tomato paste, stirring to combine. Lower the heat to keep at a low simmer. Cover and cook for 20 minutes.

Pour the mixture over the pork and cook on low in the slow cooker for 8 hours.

To make the slaw, add the lime juice, sugar, salt, and pepper to a large bowl, whisking to combine. Add in the olive oil while whisking. Add the onion, cilantro, cabbage and jalapenos to the bowl and stir to combine. Refrigerate for at least 1 hour.

After 8 hours in the slow cooker, remove the pork from the slow cooker and shred with two forks.

Ladle in some of the barbecue sauce from the slow cooker until the meat is fully coated and a little bit wet, mixing to combine.