Ingredient

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon crumbled dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Direction

1. Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture. Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
2. Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
3. When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.