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1
Heat a large skillet over medium heat and toast chiles, turning frequently, until pliable and soft; do not char. Remove from skillet and transfer to plate. Remove stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover pan, remove from heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve and reserve soaking liquid separately.
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2
In a blender, combine chiles, 3 tablespoons onion, 3/4 teaspoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth.
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3
Divide cubed pork between two re-sealable plastic food storage bags. Add 1/3 cup of the chili sauce to each and turn so that pork is well coated with sauce. Refrigerate overnight.
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4
Preheat oven to 350 degrees F.
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5
In a large roasting pan add cola, broth, 2 cans chiles in adobo, garlic, bay leaves, thyme and canela sticks. Set aside.
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6
Working in batches, sear the marinated pork in a heated skillet with olive oil until golden brown on all sides. Place seared pork in roasting pan. Stir to combine. Add oranges. Lightly cover with foil and roast in the oven for 2-3 hours.
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7
In medium saucepan heat remaining olive oil until hot. Add 1/3 cup minced onion and 1 1/2 tablespoons of garlic and cook, stirring, until soft. Add remaining adobo sauce and cook, stirring, for 1 minute. Add chicken broth and heavy cream. Cook until sauce is reduced and thick enough to coat the back of a spoon. Add chocolate and stir until melted.
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8
Once pork is done roasting, remove canela sticks, and any large pieces of thyme sprigs from the roasting pan. Add sauce mixture to the pan and stir to combine. Return to the oven, uncovered for 20 minutes or until the sauce has re-thickened. Serve.
