1 Large Onion
4 Garlic cloves
1 TB Cumin
1 TB Coriander
1 TB Oregano
2 bay leaves
2 tsp sea salt
1 jar of Chipotle Salsa
1 carton of chicken broth (aprx 4 cups or 1 litre)
Cut the onion into large chunks, mince the garlic, and cube up the pork into 2" chunks. Place them in a large stock pot or slow cooker and add the cumin, coriander, oregano, and bay leaves.
Add the chipotle salsa and the chicken broth. The liquid should cover the meat, but if it doesn't just add a bit more chicken stock or water.
Bring to a boil, then reduce to a simmer and let it cook uncovered for about 3 hours, stirring occasionally. When it's done all the liquid should be gone and the meat should be falling apart.
Heat the oven to 400F and transfer the meat to a foil lined baking sheet. Drizzle with olive oil, tossing to coat. Bake for 10-15 minutes until the meat gets just a bit crispy.