Pork Carnitas With Caramelized Onions And Chipotle - cooking recipe

Ingredients

2 teaspoons fresh oregano, chopped
1 teaspoon pepper
1 1/2 lbs boston butt, trimmed and cut in 1 inch cubes
2 bay leaves
2 teaspoons olive oil
2 cups onions, chopped
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cumin
1 canned canned chipotle chile, chopped
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice

Preparation

Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.