1 tablespoon olive oil

1 4-5 pound pork shoulder trimmed of excess fat

1 lime juiced

5 cloves garlic minced

1 medium onion roughly chopped

1 4-ounce can diced green chiles

1 cup chicken broth

3 bay leaves

1 tablespoon chipotle chili powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon chili powder

2 teaspoons cumin

2 teaspoons oregano

Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.

Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.

Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)

Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.

Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.

Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.

The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.