Bring a big saucepan to high heat, add the pork loin and seal all 4 sides until brown and crispy, 7 minutes per side. Once browned, take out and reserve on the side. Top with salt and pepper.
Using the same pan and the remaining lard, add butter and leave on high heat, adding tomatoes, chipotles, onion, garlic, cloves, cumin, oregano, bay leaves, cinnamon, salt an pepper. Cook for 10 minutes until the ingredients are well cooked and toasted (literally)
Once ready, blend the ingredients with beef broth.
Prepare an oven safe deep tray, pouring the sauce, the pork loin and the potatoes and carrots, cover with aluminum foil or place in an oven safe bag.
Cook for 1 hour in the oven.
Once ready serve in a big platter with a sprinkling of vegetables on top.