2 teaspoons Kosher salt
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 teaspoons minced garlic
4 pounds boneless pork shoulder roast
4 bay leaves
2 cups chicken broth
1/2 bunch fresh cilantro sprigs
1 teaspoon orange peel
Pico de gallo
Mix together Kosher salt, cumin, oregano, coriander, and cinnamon in a bowl.
Coat pork with the spice mixture and the minced garlic.
Place the bay leaves and cilantro in the bottom of a slow cooker and place the pork on top. Add orange peel.
Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on “LOW” until the pork shreds easily with a fork, about 6-8 hours.
Turn the meat after it has cooked for 4 hours.
When the pork is tender, remove it from the slow cooker, and shred it with two forks.
Return the shredded pork to the crockpot and cook an additional 30 minutes.
Use the cooking liquid as needed to moisten the meat.
To make these more authentic, after shredding the meat into smaller chunks, spread it out in a thin layer on a cookie sheet and baked it in a 400-degree oven for about 20 minutes, just long enough to crisp the exterior of the meat.