Pork Carnitas

This is the third or fourth time I've made this. It's a very forgiving recipe and impossible to mess up.

I go heavier on the cumin, because it tastes like mexican to me.

I can't recall where this recipe originally came from.

Pork Carnitas.

Rub:
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon

Crockpot:
1 (2 kilo-ish) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Directions

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 pork on 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 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.
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The recipe comes out moist and tender. It's good in quesadilla, sandwiches, salads... anything really. Leftovers freeze very well. It can also be added to a fry up to crisp up the texture slightly.

I sometimes pack it with frozen veg and salsa as a meal. A quick heat in the microwave, and it makes one of those easy, edible meals for workdays.