Lamb Barbacoa

Name: Lamb Barbacoa
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 -5 lb lamb shoulder ( bone-in or boneless, see notes); 1 tablespoon salt; 1 tablespoon olive oil; ——–; one large onion, sliced; one orange, sliced; 3 bay leaves; 2-4 dried ancho chilies -or sub dried chipotles, guajillo chilies ( milder) or chili negros- stems removed, seeds removed; 1 chipotle pepper (from a can) plus 2-3 tablespoons of the chipotle “juice” ( you can always add more at the end of cooking if not sure); 4-6 cloves garlic; 2 cups chicken or beef broth or water; Juice from one orange; 2 tablespoons cumin ( see notes); 2 tablespoon coriander ( see notes); 1 tablespoon chili powder; 2 tablespoons dried oregano or Mexican epazote; 2 teaspoons salt; 1 teaspoon cinnamon; 1 tablespoon vinegar ( white or apple cider); 1 tablespoons brown sugar or honey or maple