Place all of the seasonings in a small bowl and mix well to make the rub.

Massage the spice rub all over the meat. Wrap and refrigerate for 20 minutes.

Place pork into the slow cooker, pour the chicken stock in.

Cook on low for 8 hours.

Remove pork from slow cooker, shred with two forks, tongs or by hand.

Score the plantain lengthwise along one of the ridges, use this to remove the peel. Slice Plantain into 1 inch pieces.

Heat 4 tbsp. of Avocado Oil in skillet.

Once oil is hot add sliced plantain pieces. Allow to fry until they start to brown, roughly 2 minutes. Fry again for another 2 minutes, then remove from heat and place on a paper towel

Allow to cool enough to handle, then smash plantains. I put a piece of wax paper on my cutting board and used the bottom side of a plate to smash them down.

Heat skillet again add remaining Avocado Oil to pan. Fry flattened plantains for about 1-2 minutes per side.

Transfer to paper towel and lightly sprinkle with salt.

Mix coconut milk, Chipotle Pepper Spice, Cilantro, and Liquid Smoke in blender or food processor.

Use cooked plantains as buns, place some pulled pork on plantains and then pour chipotle sauce over the top and then enjoy!