1.combine first 6 ingredients in a food processor; pulse until finely chopped. peel and section lime over a bowl, catching juices; discard peel. add lime juice, lime sections, and 1 tbls. olive oil to food processor; process until smooth. scrape the chipolte mix into a zip-top plastic bag. add pork; seal,
marinate in refrigerator 1 hour.
2. preheat oven to 325.
3. heat small dutch oven over med-high heat. add 1 tbl. oil to pan; swirl. remove pork from bag; reserve marinade. sprinkle pork with salt. add pork to pan; saute 8 minutes,browning on all sides. remove pork from pan. add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. return pork to pan; cover and bake at 325 for 2 1/2 hours or till fork tender. shred pork and toss with sauce.
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