Heat the olive oil in a medium skillet over medium-high heat. Add the chopped onion and saute, stirring occasionally, until onion begins to brown, about 10 to 15 minutes. Add the garlic and continue cooking for 2 minutes. Transfer the sauteed onion/garlic to your slow cooker, along with the salsa.

Place the pork shoulder on top of the onions and salsa in your slow cooker.

Add the teriyaki sauce, brewed coffee, honey, pineapple juice, ginger, paprika, cumin, and cinnamon to a blender and blend until smooth. Pour this mixture into your slow cooker, and give the contents of the slow cooker a little stir.

Secure the cover of your slow cooker and put it on the lowest setting. Cook for 8 to 12 hours. Remove the meat from the slow cooker and place it on a cutting board. Use two forks to shred the meat. (Note: If desired, remove 1 cup of the juices from the slow cooker, transfer it to a saucepan and reduce it on the stove top until thick, about 5 to 8 minutes. You can use this sauce for serving). Transfer the pulled pork back into the slow cooker with the juices and allow it to soak up more flavor for at least 20 minutes.

Add all of the ingredients for the salsa to a mixing bowl and stir well to combine. Set aside until ready to use.

Cook the rice according to package instructions.

Divide rice between 5 to 6 large bowls, then add desired amount of pulled pork, beans, shredded cabbage, avocado, and mango-apple salsa to each bowl. Drizzle the reduced sauce (or sauce from the slow cooker) on top, and serve.