Ingredients

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

Directions

  1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. (Some people 3x the spice + chicken broth, 1.5x the salt)
  2. Cut pork into quarters. 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.
  3. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours (some people had 6). Turn the meat after it has cooked for 5 hours.
  4. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
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