Preheat the oven to 350°F.
Heat a large skillet over medium-high heat with the oil. Pat the pork dry and season with salt and pepper. Working in batches, sear the pork on all sides until a crisp brown crust forms. Transfer to a plate.
In a large, oven safe braising pot, add the sugar and water for the braising liquid. Stir to combine, then turn on the heat and cook until caramel colored. Stir in the remaining braise sauce ingredients and bring to a boil. Turn off the heat.
Place the seared beef into the braising liquid, cover with a piece of parchment paper inverted into the pot so it touches the top of the meat, and a tight-fitting lid. Braise for 90 minutes to 2 hours, until the beef is falling-apart tender. Let the meat cool slightly, remove it from the liquid and shred with two forks or your hands. Use the braising liquid to keep the meat moist, as needed.
Toss all of the mango salsa ingredients together in a bowl.
In a second bowl, combine all of the bibimbap sauce ingredients.
To serve, divide the pulled pork between tacos. Top with mango salsa, cabbage, carrots, cilantro and bibimbap sauce.