2 tsp salt
2 tsp garlic powder
2 tsp cumin
1 tsp dried oregano
1 tsp coriander
1/2 tsp cinnamon
4 pounds pork shoulder roast (or butt)
2 bay leaves
2 cups chicken broth
Mix dry ingredients and rub on to the pork.
Put bay leaves in bottom of crock pot, place pork on top. Gently pour the chicken broth around the sides of the pork, being careful to not rinse off the spice mixture.
Cook on low for 5 hours, flip the meat, then cook for 5 more hours.
When done, shred with fork and serve however you wish.
Possibilities:: tacos, enchiladas, in salads, as a potato topper, with rice/veggies.
If you want to freeze for later, save some of the liquid and put in a freezer container with the meat so that when you re-heat it won't be too dry.