CHIPOLTE'S CARNITAS

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing