6 garlic cloves
1 onion, chopped
1 jalapeño pepper, seeded and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 Tbsp. cumin
1 1/2 tsp. chipotle chile powder
1 1/2 Tbsp. salt
1 1/2 tsp. ground black pepper
1 1/2 Tbsp. apple cider vinegar
1/4 cup olive oil
1 pork butt
1 (32-oz.) carton chicken broth or 1 bottle dry white wine
1. Process garlic, onion, and next 6 ingredients in a food processor until a paste forms. Gradually add in vinegar and olive oil until combined. Place pork in a baking pan, and rub garlic mixture all over pork. Pour chicken broth into pan. Cover pan with aluminum foil.
2. Bake at 300° for 2 1/2 hours. Remove the foil, and bake for 4 more hours. Allow meat to stand for 30 minutes, and then shred meat. Sprinkle with additional salt, if desired, and squeeze lime juice over meat just before serving.