We made this recipe for our dinner group awhile back, and it was a huge hit. So yummy, and so easy. I found this recipe at allrecipes.com, submitted by Erin Parker. Using some of the suggestions, I doubled the seasonings that were originally listed and made a few other adjustments. Below is the way I did it. Or you can click on the link I included above and find the original recipe. You won't be sorry - this is a fabulous recipe. Serve it in tortillas and with all your favorite toppings (we had lettuce, tomato, cheese, limes, cilantro, and rice and beans).
What You'll Need:
2 tsp. salt
2 tsp. garlic powder
2 tsp. ground cumin
1 tsp. oregano
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 (4 lb.) boneless pork shoulder roast
4 bay leaves
3 c. chicken broth
What to Do:
1. 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 port on the top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on low until the pork shreds easily with a fork, about 8 hours. Turn the meat after is has cooked for 4 hours. When the pork is tender, remove from slow cooker and shred with two forks. Place on baking sheet and put into a preheated 400* oven for 5-10 minutes. (This give it a crisp "fried" feel without frying it!). Use cooking liquid as needed to moisten the meat when serving.
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