Pork Carnitas with Caramelized Onions and Chipotle

Ingredients

• 2 teaspoons chopped fresh oregano
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
• 2 bay leaves
• 2 teaspoons olive oil
• Cooking spray
• 2 cups chopped onion (about 2 medium)
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 chopped chipotle chile, canned in adobo sauce
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice

Preparation

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. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.
3. Coat pan with cooking spray. Add onion and garlic; sauté 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. Remove from heat; discard bay leaves. Stir in cilantro and juice.