1 5 lb pork shoulder roast
 3 large cans of diced tomatoes
 4 chipotle peppers in adobo sauce, chopped
 8 dried ancho chilies, cut into strips
 8 dried pasilla chilies, cut into strips
 3 T ground cumin
 2 T Mexican oregano
 2 T cinnamon
 2 T baking cocoa
 1 head garlic, minced
 2 large onions, chopped

 Preheat oven to 300F.

 You can get the dried chillies at any good Mexican grocer.

 Heat 2-3T of high heat oil (peanut, sunflower) in a cast iron
 dutch oven and then brown the roast on all sides. Remove roast
 from pan and then add the onions and garlic and saute for 5-10
 minutes until lighlty browned. Add all the spices and the
 chocolate and brown for a minute or so. Add the tomatoes and
 chilies and stir for a few minutes to incoporate the spices
 throughout. Remove about 2/3rds of the sauce from the pan,
 set the pork on top of the remaining sauce and then pour
 the rest of sauce on top of the pork. Make sure the pork
 is fully covered in liquid and if not, add more water.

 Cover the dutch oven and place in the oven for 5-6 hours
 (I did this overnight for BonB). Once done, _carefully_
 remove the meat from the pan, making sure to not leave any
 in the sauce as it will be completely falling apart at
 this point. Pour sauce into food processor or vitamix
 and puree. Shred the pork, mix the sauce with it, and
 enjoy on tortillas or rice.