Ingredients
10
10 servings
- •1 teaspoon salt
- •1 teaspoon garlic powder
- •1 teaspoon ground cumin
- •0.5 teaspoon crumbled dried oregano
- •0.5 teaspoon ground coriander
- •0.25 teaspoon ground cinnamon
- •1 (4 pound) boneless pork shoulder roast
- •2 bay leaves
- •2 cups chicken broth
Instructions
- Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture. Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
- Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
- When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.
Nutritional Facts
Per 10 servings
- Calories: 223
- Carbohydrate: 1g
- Fat: 14g
- Fiber: 0g
- Protein: 22g
- Sugar: 0g
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