serves 10
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
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.
Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.
Nutrition Facts (per serving)
223 Calories
14g Fat
1g Carbs
22g Protein