Carnitas

• 4-6 lb boneless pork butt
• 1 large onion
• 2 tsp minced garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground oregano
• 1 tbsp salt
• 5-6 chipotles en adobo
• 2 bay leaves
• 2 quarts chicken broth

Cut the pork and the onion into large pieces and place them in a large stock pot with the garlic, spices, and peppers. Add enough chicken broth to cover the pork (you can add water if you don't have enough broth).

Bring the pot to a boil. After reaching a boil, reduce to a slow simmer and cook uncovered for about 3 hours or until most of the liquid is cooked away. The meat should shred itself when stirred with a spoon.

Transfer the meat to a baking sheet at bake at 400 for 10-15 minutes until it starts to get crispy.

Serve pork with small corn or flour tortillas and toppings of your choice (i.e. pico de gallo, guacamole, etc.)