Barbeque Shredded Pork

You may have noticed that I enjoy braising pork. And so it continues. This time I opted for a spicy tomato base, which when cooked down and browned a bit turned into a marvelous and complex spicy barbecue sauce. Borrowing from previous experiments, I used liberal amounts of spices (annatto and others)

• 28oz can crushed tomatoes
• 2T annatto seeds
• 2 whole habaneros
• 1t cumin
• 2t Balti mix (storebought)
• 2t peppercorns
• 3 cloves garlic
• 1/4c lime juice
• 1/1c water
• 5lbs pork; boneless shoulder and/or country ribs (both shown below)
• 1T salt

1. Brown evenly all sides of the pork in an oven-safe pan or Dutch Oven.
   
2. Add 1c of tomatoes to a blender. Add all spices, garlic and habaneros. Blend for 2 or 3 minutes, watching for the "graininess" of the spices to become palatable.
3. Add remaining tomatoes and lime juice. Pulse until combined.
4. Pour tomato mix over pork. Use 1/2c water to rinse out what's left in the blender and pour over pork.
5. Cook covered at 300ºF for 3 hours. Uncover and cook for 1hr at 425 or until desired moisture remains and sauce has begun to brown slightly.
6. Remove from oven; remove bones, add salt, and shred with two forks. Serve.