1 tsp salt
1 tsp garlic powder
1 tsp ground cumin
½ tsp crumbled dried oregano
½ tsp ground coriander
¼ tsp ground cinnamon
1-2 apples, chopped/diced small
4 lb boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
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. Put the diced apples alongside the pork as well.
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.
Cooking time will vary depending on how hot your crockpot cooks. My primary crockpot takes about 5-6 hours total; I have another one that takes about 8-10 hours.
The pork in this recipe really does fall off the bones of the pork roast. You can eat this with tortillas or not – it’s so good that I’ve just generally had the pork which is more like shredded and some vegetables or potatoes on the side.