Prep time: 10 min
Cook time: 10 hours
Ready in: 10 hours, 10 min
Serves: 10
Ingredients:
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 (4 lb.) boneless pork shoulder roast
2 bay leaves
2 c. chicken broth
Directions:
- 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
*Nick found recipe here
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