Use ¼ of the flour to coat pork butt and lightly brown in ¼ of the oil. Add all aromatic vegetables and chili pepper powders and sweat together. (Leave pepper seeds in if you like it a bit spicier.) Add remaining flour and oil and cook 2 minutes to 3 minutes on low to create a roux.
Whisk in hot chicken stock and cook for 30 minutes on low heat. Add already cooked beans and simmer another 10 minutes. Add shrimp, lime juice, zest and green onions and continue to simmer 2 minutes to 3 minutes until shrimp are cooked. Finish with crab meat, crema and micro cilantro.