Rinse pork roast.

Combine orange juice, lime juice, minced garlic, lemon pepper, minced chipotle peppers, dried oregano, salt, and ground cumin in a large zip-top plastic freezer bag.

Add pork roast to the bag, seal, and chill for at least 3 hours, turning occasionally.

Coat an ovenproof Dutch oven with cooking spray.

Place pork in the Dutch oven and pour the marinade over the pork.

Bake, covered, at 300°F (150°C) for 4 hours, or until meat shreds easily with 2 forks.

Remove pork from the oven and cool slightly.

Shred pork and keep warm.

Cook black beans in a small saucepan over medium heat until thoroughly heated, then drain.

Place 1 cup of crushed tortilla chips on each serving plate.

Layer each plate with 3/4 cup shredded pork, 1/4 cup black beans, 1/2 cup shredded cheese, 1/2 cup Snappy Mango Salsa, and 1/4 cup sour cream.

Serve immediately with remaining salsa.