Mix all ingredients for dry rub thouroughly.

Apply dry rub to outside of pork butt, liberally.

Lay out fire for for indirect cooking.

Place pork but over drip pan, add wood chips for smoking.

While pork is smoking, start mole sauce.

Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat. Cook for 5-7 minutes until they become aromatic.

Add spices, tomato paste, almonds, and sesame oil to pan. Cook an additional 1 minute

Add stock to pan, increase heat to medium-high, and bring to a boil.

When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.

Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.

Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.

Return pan to indirect heat until the pork easily shreds and pulls away from the bone.

Mix the shredded pork with the sauce, peppers, and onions.

Serve on warm tortilla shells with your choice of condiments.

Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.