Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

To make the meat:
In a small saucepan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer. Let it simmer for 15 minutes to let the flavors meld.

Carefully pour into a blender and blend until mixture is smooth.

Spray the inside of a large crockpot with cooking spray. Place the roast into the crock, fat side down then pour the habanero mango sauce over the roast. Pour in the bottle of beer.

Cover and let it cook on low for 8 hours. Shred the roast, and discard any fat and the liquid.

To make the salsa: Combine all of the salsa ingredients in a bowl with the lime juice and toss gently.

To make the tostadas:
Pour just enough canola oil into a small skillet to cover the bottom. Heat the skillet to medium heat. Carefully place a corn tortilla in the oil and let it cook for 1-2 minutes until crisp and golden. Turn the tostada and let it cook on the other side for another 1-2 minutes. Remove it from oil and place on wire rack or paper towel. Sprinkle with salt if you wish. Repeat with the rest of the tortillas.

To assemble.
Place shredded beef on top of a tostada and top with mango salsa!