- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. (Some people 3x the spice + chicken broth, 1.5x the salt)
- 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.
- 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.
- When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.