Heat oven to 300. Season pork with salt and pepper. Brown pork in batches 2-3 minutes a side in Staub dutch oven over medium-high heat. Place browned pork in a bowl and set aside.
Add 1 tbsp oil to Staub dutch oven and add chopped onions and a pinch of salt until onions are soft, about 5 minutes. Stir in pressed garlic for about 30 seconds. Add flour, paprika, cumin, cardamom, cayenne and cloves. Stir until onions are evenly coated about 2 minutes.
Gradually add stock stirring until flour is dissolved. Add tomatoes bay leaves, sugar, vinegar and mustard seeds. Bring to a simmer. Add pork and accumulated juices. Bring back to a simmer. Submerge the meat and cover, placing in oven for 2 hours.
Remove pot from oven, spoon off any fat from the top, remove bay leaves and stir in cilantro.