There's a lot going on in the name, but there's nothing complicated in the recipe.
Combine all of your dry spice ingredients, then rub into all sides of the meat.
Sear the meat on all sides in a hot pan, then place in slow cooker. Carefully pour the water and vinegar into the slow cooker, don't pour directly on the meat or you will lose your spice rub.
Cook in your slow cooker until the internal temp of the meat reaches 195F. Shred the pork with two forks and keep in crock pot while you make the sauce.
Melt butter in olive oil in a medium saucepan over medium heat. Whisk in the flour and allow to cook, stirring constantly, until the flour has browned.
Reduce heat and gradually whisk in chicken broth, beer, spices, and hot sauce. Allow things to simmer and continue stirring until the sauce thickens, about 3 minutes.
Stir in chilies and cheese, stirring until melted. Remove from heat and stir in sour cream.
Combine all dried spices in small saucepan with the beer and bring to a simmer over low heat for 3-4 minutes.
Mix cornstarch and cold water together in small cup. Gradually pour mixture into the simmering beer and spices, stirring constantly until it has thickened, another 3-4 minutes.
Spread 2 tsp of refried beans on a tortilla. Sprinkle some shredded cheese on the beans, then add a small mound of pork in the center. Fold the sides of the tortilla to the center, then roll up the tortilla.
Spray cooking sheet or baking dish with cooking spray, then place chimichanga with the seamed side down on the pan. Lightly spray the tops of the chimis with cooking spray and bake in the oven at 400 for 15 minutes.
Remove from oven and flip each chimi over on the pan, then return to oven and continue baking for another 10 minutes.
Serve the chimichanga with spoonful of both sauces, sprinkling more shredded cheese on top if desired.