Serves 4

½ cup onion, chopped
2 tablespoons honey
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
9 large cloves garlic, peeled
3 tablespoons Chipotle Seasoning
1 lime
2 tablespoons EVOO, divided
1 -1¼ pound boneless pork loin, trimmed
¾ teaspoon kosher salt
½ cup chicken broth

1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon EVOO to food processor; process until smooth. Scrape the chipotle mixture into a re-closeable bag. Add pork; seal. Refrigerate for 2 or 3 hours.
2. Preheat oven to 325˚F.
3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake for 2 ½ hours or until pork is fork-tender. Shred pork; toss with sauce.

NOTE: May also be cooked in a crock pot on low for 4 hours or until pork is tender. For a sweeter taste substitute ¼ cup Orange marmalade for the honey.