Mexican Pulled Pork

Ingredients

• 1 each Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds
• 1 each Green Bell Pepper, Sliced
• 1 each Red Bell Pepper, Sliced
• 2 each Onions, Sliced
• 1 tbsp Dried Oregano
• 1 tsp Lawry's Season Salt
• 1 tsp Granulated Garlic
• 1 tsp Granulated Onion
• 1 tsp Cumin
• 1 tsp Corriander
• 1/2 tsp Black Pepper
• 1/2 tsp Cayenne Pepper
• 1/4 cup Raisins
• 6 each New Mexico Chile Peppers, Seeded
• 1/4 cup Almonds, Roasted
• 1 tbsp Granulated Garlic
• 1/2 tsp Cumin
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Corriander
• 1/4 tsp Black Pepper
• 1 tbsp Tomato Paste
• 1 tsp Sesame Oil
• 1 quart Pork Stock (may substitute Chicken Stock)
• 1/2 oz Unsweetened Chocolate
• 1 each Slice of Bread, Toasted Dark
• 2 tbsp Brown Sugar (how come you taste so good?)