In a large pan place olive oil, chopped onion, chipotle, bay leaf, orange juice, sugar, tomato purée concentrate, the head of garlic sliced in half, the pork shoulder and salt.

Cover and cook for 4 to 5 hours on a very low heat. The meat is ready when it comes off by easily with a fork.

We recommend serving this meat Mexican-style by filling some corn tortillas. Add some pickled onions, avocado, coriander and lime.