Easy Carnitas

4-6 lb boneless pork butt
1 large onion
4 garlic cloves, chopped
1 tbsp salt
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground oregano
5-6 chipotles en adobo
2 bay leaves
2 qt chicken broth
2-3 tbsp vegetable oil

Cut onion into large chunks.  Cut pork butt into 2 inch chunks.

Place all but vegetable oil into large stock pot.  Chicken broth should just cover the pork, but if not add water.  Bring to boil.  Reduce heat and simmer uncovered for 3 hours until most of the liquid has boiled away.

Preheat oven to 400°F.  Transfer drained meat to a baking sheet and drizzle oil over the pork.  Toss meat to coat.  Roast about 10-15 minutes until the pork starts to get a bit crispy.