Pulled pork with Mexican almond mole sauce

Name: Pulled pork with Mexican almond mole sauce
Ingredients: 1 tbsp vegetable oil; 750g trimmed pork shoulder, cut into large chunks; 1 tsp tomato purée; 200ml hot chicken stock; strips of zest and juice 1 orange; 1 cinnamon stick; 2 thyme sprigs; 2 onions, cut into chunks; 2 garlic clove; 250g pack cherry tomato; 2-3 tbsp vegetable oil; 2 x 335g packs corn tortillas; 50g flaked almond; 50g raisin; 2 tsp each ground coriander and cumin; 1-2 tsp chipotle paste; 25g plain chocolate, finely chopped; 200g radish, trimmed and thinly sliced; 2 avocado, chopped; juice 2 limes; bunch coriander, leaves only; 1-2 green chillies, finely chopped