1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
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Directions
- Mix
together salt, garlic powder, cumin, oregano, coriander, and cinnamon
in a bowl. Coat pork with the spice mixture.
- Place the bay leaves in the
bottom of a slow cooker and place the pork on top.
- Pour the chicken
broth around the sides of the pork, being careful not to rinse off the
spice mixture.
- Cover
and cook on Low until the pork shreds easily with a fork, about 10
hours.
- Turn the meat after it has cooked for 5 hours. When the pork is
tender, remove from slow cooker, and shred with two forks.
- Use cooking
liquid as needed to moisten the meat.