1/4 cup raisins
1/2 cup brewed coffee
1 (4 - 5 lb.) boneless pork shoulder roast, trimmed of excess fat and cut into 1-1/2-inch chunks
Salt and pepper
1 T. vegetable oil
2 onions, chopped
1/4 cup all-purpose flour
1/2 cup chili powder
1 tsp. dried oregano
1 T. minced canned chipotle chiles in adobo sauce
6 garlic cloves, minced
2-1/2 cups low-sodium chicken broth
1 tsp. grated lime zest
1 T. lime juice
1/4 cup chopped fresh cilantro
Adjust oven rack to lower-middle position and heat oven to 350º. Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump.
Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
Pour off all but 1 T. fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot.
Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.)