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 out 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.