In a large bowl, whisk the mayo, spices, sugar and vinegar together until smooth. Add the cabbage mix and stir to coat. Place in the fridge until ready to serve.
Set a sauce pot over medium-high heat. Saute the chopped bacon until crisp. Then pour the bean (with sauce) and the molasses into the pot. Season with cumin, and salt and pepper to taste. Simmer for 10 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the oil, cinnamon and chili powder. Saute the spices for 1-2 minutes, then add the pulled pork to the skillet. Brown the pork to create some crispy edges, stir occasionally—5-10 minutes.
Layer two corn tortillas on a plate. Add a scoop of bean in the middle of the tortilla, followed by the pork “carnitas” and the coleslaw. Drizzle with bbq sauce.