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1
Carnitas--position a rack in the center of the oven and preheat to 300.
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2
Heat 2 tablespoons oil in a Dutch oven over med-high heat.
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3
Season the pork with 1/2 teaspoons of salt and pepper.
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4
In batches, add the pork to the Dutch oven and cook, stirring occasionally, until lightly browned, about 5 minutes.
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5
Using a slotted spoon, transfer the pork to a plate, leaving the fat in the Dutch oven.
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6
Add the remaining 1 tablespoon oil to the Dutch oven and decrease the heat to medium.
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7
Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
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8
Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
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9
Pour in 1 cup water and bring to a boil, scraping up the browned bits in the Dutch oven with a wooden spatula.
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10
Return the pork to the Dutch oven.
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11
Add the oregano, cumin, and bay leaves, and stir well.
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12
Cover and bake until the pork is very tender, about 2 hours.
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13
Using a slotted spoon, transfer the pork to a platter.
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14
Boil the cooking liquid in the Dutch oven until reduced to about 1/2 cup, about 20 minutes.
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15
Meanwhile, make the chipotle sauce.
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16
Puree the tomatoes, onion, garlic, and chipotles together in a blender.
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17
Heat the oil in a large saucepan over medium heat.
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18
Add the puree (it will splatter, so be careful) and bring to a boil.
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19
Cook, stirring often, until reduced by about half, about 5 minutes.
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20
Stir in the pork and vinegar and cook until the pork is heated through, about 3 minutes.
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21
Season with salt and pepper to taste.
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22
Transfer to a serving bowl and serve hot with warm tortillas on the side.
