To prepare the sauce:
In a pot, heat the lard, and add the tomatoes, tomatillos, onions, and jalapenos. Sweat until the onions are translucent. In a bowl, rehydrate your stemmed seeded chilies, add to the pot, and add the chicken stock also add the water from your bowl of chilies. Add the cinnamon sticks and black pepper corns, bring to a simmer and simmer until the tomatoes, tomatillos, and chilies soften and break down, add all of your toasted nuts, oregano and black pepper, allow this to cook until the nuts are completely soft. Take an immersion blender (easiest way to do it) and blend all the ingredients until smooth, then, add the chocolate and allow it to fully melt stirring frequently, then add the brown sugar and cook an additional thirty minutes. Season with salt, if the sauce is too thick, thin with chicken stock.
The most important thing to remember is to use a good quality cut of meat, fresh ingredients whenever possible, monitor the time and temperature, and double check everything to ensure that your smoked Pork Butt is perfect. Always verify your oven thermometer temperature with your ChefsTemp Final Touch X10.