INGREDIENTS
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2 1/2 pounds trimmed, boneless pork shoulder blade roast
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2 teaspoons kosher salt
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black pepper, to taste
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6 cloves garlic, cut into sliver
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1 1/2 teaspoons cumin
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1/2 teaspoon sazon (I used homemade)
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1/4 teaspoon dry oregano
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3/4 cup reduced sodium chicken broth
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2-3 chipotle peppers in adobo sauce (to taste)
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2 bay leaves
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1/4 teaspoon dry adobo seasoning (I used Goya)