Recipe (click to expand)
5 pounds bone-in pork shoulder or pork butt
4 cups chicken broth
1 large onion quartered
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon dried oregano
3 chipotle chilies in adobo sauce
2 bay leaves
1. Place pork, broth, onion, coriander, cumin, oregano, chilies if using, and bay leaves in a 5- to 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.