INGREDIENTS
3
ancho chiles
2
bay leaves
29 ozs
chicken broth
3
chiles
2
chipotle peppers in adobo
1 Tbsp
cider vinegar
1
cinnamon stick
4 cloves
garlic
2 Tbsps
honey
1 leaves
monterey jack cheese
3 Tbsps
olive oil
2 tsps
oregano
4 lbs
pork shoulder roast
8 servings
salt and pepper
1/2 large
yellow onion