Pork Carnitas with Caramelized Onions and Chipotle

Ingredients

• 2  bay leaves 
• 1 teaspoon pepper black freshly ground
• 1  chipotle chile canned chopped
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon cilantro leaves fresh chopped
• 6  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 2 teaspoons juice of lime fresh
• 2 teaspoons olive oil 
• 2 cups onion chopped ( 2 medium)
• 2 teaspoons oregano fresh chopped
• 1.5 pounds boston butt pork roast boneless trimmed cut into (1-inch) cubes
• 1 teaspoon salt 

Equipment

• frying pan
• ziploc bags

Directions

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