Step 1
Pat 3 lb. boneless pork shoulder (Boston butt), fats cap trimmed if wanted, minimize into 4 items, dry; season generously on all sides with kosher salt and freshly floor black pepper. Warmth 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or different heavy pot over medium-high. Working in 2 batches, prepare dinner pork, turning sometimes, till browned throughout, 7–9 minutes per batch. Switch to a plate.
Step 2
Pour off all however 2 Tbsp. fats from pot. Add 4 3″ cinnamon sticks and prepare dinner, stirring, till beginning to unroll, about 1 minute. Add 1 medium crimson onion, coarsely chopped, and prepare dinner, stirring sometimes, till softened, 5–7 minutes. Add 4 garlic cloves, smashed, and prepare dinner, stirring typically, till aromatic, about 1 minute. Add 3 Medjool dates, pitted, chopped, 1 giant bay leaf, ¼ tsp. cayenne pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with black pepper and stir to mix. Add one 28-oz. can entire peeled tomatoes and their juices, crushing along with your fingers as you go, then pour in 5 cups water; stir to mix.
Step 3
Return pork together with any amassed juices to pot and
convey to a boil. Cut back warmth, partially cowl, and prepare dinner, adjusting warmth as wanted to
keep a simmer, till meat is fork-tender, 2½–3 hours.
Step 4
Switch pork to a medium bowl and shred with 2 forks; return to pot. Add two 15-oz. cans chickpeas, rinsed, and convey to a boil. Cut back warmth, cowl, and simmer till chickpeas are very tender, 25–half-hour. Take away from warmth and stir in 1 Tbsp. crimson wine vinegar. Style stew and season with extra salt and/or add vinegar if wanted.
Step 5
Divide stew amongst bowls; prime with sliced crimson onion and torn mint leaves.
Do Forward: Stew may be made 1 day forward. Let cool; cowl and chill.
