Step 1

Combine tomato sauce, raisins, chili powder, chipotle, and garlic in a slow cooker.

Step 2

Slice the pork roast crosswise into 4 equal pieces and season generously with salt and pepper.

Step 3

Place it inside the slow cooker, cover, and cook until tender, 9 to 10 hours on Low or 6 to 7 hours on High setting.

Step 4

Transfer the roast to a bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat.

Step 5

Using a large spoon, skim excess fat from the surface of mole sauce.

Step 6

Transfer sauce to a blender and process until smooth, about 1 minute. Stir in cilantro and lime juice. Season with salt and pepper to taste, and adjust consistency with hot water as needed. Pour and mix about 2 cups of sauce with the shredded pork.

Step 7

Serve with warm tortillas, remaining sauce, and any additional toppings.