1. Preheat oven to 325. Spread the onions, apples and garlic on the bottom of a large dutch oven or baking dish and toss with the chipotle and cinnamon to coat. Season the pork liberally with salt and pepper and place on top of the onion mixture. Pour both the ciders over the pork and place uncovered in the oven. Every hour or so, spoon some liquid along with the onions and apple chunks onto the top of the roast to baste it.
2. Halfway through cooking (about 2 1/2 hours) place the foil wrapped sweet potato in the oven alongside the pork. Remove when it can be easily pierced with a fork (about 1 1/2 hours).
3. The pork is ready when it can be easily shredded with a fork, (about 5-6 hours). Remove from the oven along with the sweet potato and put the sweet potato aside for the crema. Spoon off excess fat and shred the meat into the liquid, removing any skin and bone.