In a small bowl mix together the onion powder, garlic powder, allspice, cayenne, thyme, cinnamon, nutmeg, 2 tsp salt, and 1/2 tsp black pepper.
Divide the spice mix in half: Mix half the spice mix with the olive oil and rub all over the pork shoulder and set aside then put the other half of the spice mix into a blender with the mango and water and blend until smooth.
Heat a large saute pan or dutch oven over medium-high heat.
When the pan is hot sear the pork until well browned on all sides, about 3 minutes per side.
Transfer the seared pork to a large 6-quart slow cooker and set aside.
Keep the pan over medium-high heat and scrape the mango mixture into the pan then cook, using a wooden spoon or spatula to scrape up any bits stuck to the bottom of the pan, until bubbly, about 2 minutes.
Transfer the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker and cook, on LOW, until pork is tender, 7 to 8 hours.
Use two fork to shred the pork, discarding the bone, then taste and season with additional salt & pepper, if needed.
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