Mexican Carnitas

1 pork butt (approximately 7 lbs)
1 1/2 quarts chicken broth
1 large onion, quartered
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons oregano
4 canned chipotle chilies in sauce
2 tbs. sauce from canned chilies
2 bay leaves
water
salt

Directions:

Cut the pork into large chunks, then add the remainder of the ingredients along with 2 quarts of water (or just enough to completely cover the pork).

Cover the pan and bring to a boil at high heat.

Reduce the heat and simmer until the meat pulls apart easily with a fork (about 2-3 hours).

Remove the pork from the broth with a slotted spoon and place it in a baking pan. Let stand until it cools.

Bake the pork, uncovered, in a 450 degree F oven until it is lightly browned and sizzling (about 20 minutes).

Notes: