To a 7- to 8-quart pan, add pork, broth, onion, coriander, cumin, oregano, chilies in sauce, sauce, and bay leaves. Add water to cover the pork.
Cover the pan and bring to a boil on high heat, then reduce heat and simmer until meat pulls apart easily with a fork, 2 to 3 hours.
Cover pork with enough broth to keep moist and use remaining broth for Spiced Black Beans.
To bake carnitas, pull pork large shreds and place in a shallow baking dish.
Spoon some broth over to keep moist. Broil pork until slightly crisp (watching carefully), turn, moisten if necessary and broil again.
“This is a very delicious recipe. It tastes very authentic to my mexican palet. Thank you so much for sharing this with us.”
“Very good! The pork was cooked perfectly and had a nice subtle flavor. We also used the pork as a filling in burritos. Thanks!”
“My hubby and I are always looking for great recipes for our favorite mexican foods. This one hit the mark!! It was so tasty and so easy to make. I made no changes to the recipe and I don’t think there are any that are needed. Loved it!!!”