First, make the marinade. Combine the onion, garlic, 1 tablespoon of olive oil, orange juice, lime juice, 3 chipotle peppers in adobo sauce and spices in a mini food processor. You can use less chipotle peppers if you don't like spicy food. Pulse until mostly smooth.
Place the pork into a gallon zip-top bag and pour the marinade. Make sure the pork is coated well. Let the air out and seal the bag. Refrigerate for 1 hour.
Preheat the oven to 325 ºF.
In a large Dutch Oven, heat 1 tablespoon of olive oil over medium high heat. When the oil is hot, remove pork from bag, reserve the marinade. Add the pork to the pan and sear until nicely browned on all sides.
Remove the pork from the pan. Add chicken broth and reserved marinade to pan; bring to a boil. Scrape pan to loosen browned bits. Return the pork to pan, fat side up.
Cover and bake for 2½ hours or until pork is fork-tender.
Shred the pork. Use a large spoon and skim off the fat that rises to the top of the sauce. Put the pork back and toss with the sauce. Enjoy!
Notes
For crackpot fans, after you brown the pork, you can put it in the crockpot with chicken broth and the marinade and let it cooked for 8 hours.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chipotle-pulled-pork/