Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
After 3 hours, adjust the lid so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
Toss the shredded meat in the reserved sauce.
Video
Notes
Serve with sliced avocados, cilantro, and or lime wedges.Adapted from a recipe from the Practical Paleo cookbook and used with permission by the publisher.