Ingredients
- 3 chipotle chilies in adobo sauce
- 2 bay leaves
- 1 onion quartered
- 5 pounds bone-in pork shoulder
- 4 cups chicken broth
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon oregano (dried)
1. Place pork, broth, onion, coriander, cumin, oregano, chilies if using, and bay leaves in a 5to 6-quart pan. Add enough water to just cover the meat. Cover the pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3 to 4 hours).
2. Lift our meat (reserve broth for other uses, if desired). Discard fat. Place pork in a large roasting pan and bake, uncovered, in a 450� oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with 2 forks, discarding fat.
