4-6 lb. boneless pork butt
1 large onion
4 garlic cloves
1 tbsp ground cumin
1 tbsp ground oregano
2-3 chipotles in adobo sauce (only if heat desired)
2 bay leaves
1-2 quarts chicken broth
1/2 bottle of adobo marinade. (Baja works well)
Slice up the pork butt and place it in a stove top cooking pot. Slice the onion and add it to the pork butt. Put the garlic, cumin, oregano, chipotle chilies, and the bay leaves in to the pot. Add the 1/2 bottle of marinade and add the chicken broth until it covers the meat.
Place the heat on low and simmer for 3 hours or until meat falls completely apart.
Shred and place on cookie sheet. Place under broiler to crisp
