Generously season the pork all over with salt & pepper.
Heat the oil in a large saute pan over medium-high heat.
Sear the pork until well browned on all sides, about 3 minutes per side.
Transfer the pork to a large slow cooker then set aside.
Keeping the pan over medium-high heat, add the water, onion, jalapeno, garlic, raisins, tomatillos, tomatoes, peanut butter, chili powder, cocoa powder, cumin, cinnamon, and 1 tsp salt to the pan.
Use a wooden spoon to scrape any stuck on bits from the bottom of the pan and continue to cook until the mixture begins boiling.
Transfer the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker and cook, on LOW heat, for about 8 hours or until pork is pull apart tender.
Transfer just the pork from the slow cooker to a large bowl then shred the pork using two forks.
Transfer all the remaining contents of the slow cooker to a food processor or blender and pulse until smooth then season the sauce with salt & pepper to taste.
Pour 1/4 cup of the sauce in with the shredded pork then stir to combine.
Serve the pork with the tortillas, diced onions, diced avocado, sour cream, and remaining sauce on the side.
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