Season pork shoulder with 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook for 8 hours on low, or about 4-6 hours on high, until pork easily shreds apart. See HERE for Instant Pot method.

Preheat oven to 375 F.

In a food processor or blender, blend the plantains, coconut oil, and salt until smooth.

Line a large cookie sheet with parchment paper or a silpat mat, and spread the plantain mixture into a large circle, making the thickness as even as possible.

Bake for 20-25 minutes, until crust is browned and no longer sticky.

Remove crust from oven and top with BBQ sauce, shredded pork, sliced jalapeno, and red onion. Return to oven and bake for an additional 15 minutes.

In a medium-sized bowl, combine all ingredients for the ranch dressing.

Let cool, garnish with ranch and cilantro, then slice and serve!