Carnitas

Taken from Sunset Mexican Cook Book and modified...

Prep time: 10 min
Cook Time: 3.5 - 4.5 hours

INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves

PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).

Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.

ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/