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1
Heat the oven to 325 degrees.
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2
In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
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3
Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
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4
Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; puree until smooth.
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5
Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange puree into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
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6
Carefully uncover the pork and flip over the roast.
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7
Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
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8
Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
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9
When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.
