Carnitas

• 1 teaspoon salt • 1 teaspoon garlic powder • 1 teaspoon ground cumin • 1/2 teaspoon crumbled dried oregano • 3-5 cilantro stems (if available) • 1/4 teaspoon ground cinnamon • 1 (4 pound) boneless pork shoulder roast • 2 bay leaves • 2 cups chicken broth 1. Trim huge chunks of fat off shoulder and cut in to ~5in chunks. 2. Mix together salt and spices a bowl. Coat pork with the spice mixture. 3. 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. 4. Cover and cook on Low overnight (8-10 hours). 5. Let cool in fridge and then remove top layer of fat. 6. Pull out the meat shred and remove fat veins. 7. Reheat when ready. Use cooking liquid as needed to moisten the meat. Serves 10—double to fill crock pot.