– 4 pounds pork butt or pork shoulder
– 2 cup tomato sauce
– 2 dried Guajillo peppers
– 4 tbsp chipotle puree
– 4 bay leaf
– 1 tsp cinnamon
– 1 tsp minced garlic
– 1 large onion, diced
– 1 tsp ground thyme
– 1 1/2 tsp dried oregano
– 1 tsp pepper
– 2 1/2 tsp kosher salt
– 1 tsp cumin
– 32 oz vegetable or chicken stock