Chipotle Pulled Pork

INGREDIENTS
1 tablespoon sea salt
½ teaspoon black pepper
½ teaspoon ground chipotle
1 teaspoon ground cumin
1 teaspoon dried oregano
3½-4 pounds pork shoulder with bones, cut into chunks
1 large yellow onion, chopped
1 jalepeno pepper, seeded, ribs removed cut into chunks
1 or 2 chipotle peppers canned in adobo sauce
4-5 cloves garlic, chopped
1 tablespoon fresh oregano, chopped
½ cup chopped cilantro
1 cup beef broth or water

INSTRUCTIONS

Preheat the oven to 250°F.

In a small dish, mix the salt, pepper, chipotle, cumin and oregano together. Rub the spice mixture over the surface of the pork and set aside.

Add the onion, jalepeno pepper, canned chipotle peppers, garlic and cilantro to the bottom of Dutch oven or large covered ovenproof casserole. Add the seasoned pork and pour the beef broth around the pork. Bring to a boil over medium high heat, transfer to the middle rack of the oven and cook for 2½ to 3 hours or until the meat is falling apart.

Remove the pot from the oven and transfer the pork to a large platter and allow to cool slightly. Discard the cooking vegetables, strain the cooking liquid and refrigerate it, when it is cold and the fat rises to the top, remove the fat, reserving enough to crisp up the bottom of the pork and discarding the rest. Reserve the remaining liquid, if any, for another use, it may also be frozen. Using two forks, shred the meat, discarding the fat, bones and grizzle parts.

To make a crispy crust on the bottom: Set a large heavy-bottomed skillet or Dutch oven (cast iron skillet is my choice) over moderate heat and add a tablespoon or two of the reserved fat. When it has melted, add the pork and brown so that it gets a nice crust on the bottom. It may be necessary to do this in batches if your skillet isn’t large enough.

From savorthebest.com