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Ingredients:
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. crumbled dried oregano
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 c. chicken broth
Preparation:
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.
Cool and shred.
Use in tacos or tamales.
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