Preheat oven to 325°F 

Pat dry pot roast and season with salt and pepper. Caramelize pot roast, in a Dutch oven, lightly coated with evoo, over medium-high heat, until dark brown. Transfer pot roast to a plate.

To the same pan, caramelize onions, being sure to scrape any brown bits up, until onions are dark. Add red peppers and garlic and stir to combine.

Add wine, chicken stock, ancho chilies, prunes, thyme and rosemary. Cover and braise for 2 ½-3 hours or until very tender. Transfer meat to a cutting board and rest.

Strain out braising liquid and discard solids. Reduce the liquid until it is very thick. (You can choose to serve the meat as is, by slicing meat and serving with reduced sauce.)

Pull meat using two forks and place back into pot with sauce. Serve atop warm tacos, drizzled with al pastor sauce and topped with pineapple pico de gallo, fresh herbs and lime wedges. 

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