Asado de Bodas (Pork)

I modified a recipe I found on the web to cook in a slow cooker.

Ingredients

• 8 dried New Mexico chiles, stemmed and seeded
• 2 dried Guajilo or pasilla chiles, stemmed and seeded
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• 1/2 cup almonds
• 1/2 cup unsalted peanuts
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• 1/2 cup raisins
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp ground cloves
• 3 cloves garlic, smashed
• 2 oz. Mexican chocolate, such as Ibarra, roughly chopped
• 1/2 small yellow onion, chopped
• Kosher salt and freshly ground black pepper, to taste
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• canola oil, enough to slightly cover skillet
• 2 lb. boneless pork shoulder, cut into 1″ chunks

Instructions

1. Heat chiles in a skillet over high heat and cook, turning, until lightly toasted, about 5 minutes. Break chilies into smaller pieces and place in a blender.
2. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to the blender.
3. Add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 2 1/2 cups boiling water to blender.
4. Season with salt and pepper, and puree until smooth. Set sauce aside.
5. Heat oil in skillet over medium-high heat.
6. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides.
7. Add the sauce and the pork to a slow cooker.
8. Turn heat to High for 1 hour. Reduce the heat to Low and cook for about 4 to 5 hours.