Heat a skillet over med-light heat. Add almonds and toast for 2-3 minutes or until fragrant. Add raisins, cook 1 to 2 minutes until raisins begin to plump. Place the mixture in a mixing bowl. In the same skillet add 1 tablespoon oil, add onions and garlic. Cook and stir 2 to 3 minutes until softened. Add to the almond and mixture set aside.
Heat remaining oil in same skillet, add pork roast and brown on all sides, about 5 to 7 minutes. Transfer to a 4-6 quart crock pot.
Combine the whole can of tomatoes, broth, Rodelle Cocoa, Cinnamon, chipotle peppers, and salt with the almond mixture. Puree in a blender in a couple of batches until smooth.
Pour puree over pork roast in crock pot, cover and cook on LOW for 7 to 8 hours or on HIGH 3 to 4 hours or until the pork is done.
Remove pork from crock pot and pull apart with a fork. Whisk sauce until smooth before spooning over pork pieces. Garnish with cilantro, if desired.
