Slow Cooked Carnitas

This meat was so good. SO good. My husband made noises and raved through the whole meal. I served them on corn tortillas with a diced sweet onion, diced cilantro, and lime juice mixture. DELISH! I used a boston butt roast, which is awesome because it's tender and falls apart easily. You could serve this with burritos, tamales, tortas, by itself...served with guacamole, salsa, refried beans, lime juice...OR add your favorite barbecue sauce and serve on buns. The possibilities are endless! The leftovers are still amazing. You won't be disappointed. Serves 8.

Slow Cooked Carnitas

1 1/2 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp ground coriander
1/8 tsp ground cinnamon
1 4-lb boneless pork shoulder roast
2 bay leaves
2 c chicken broth

1. In a medium bowl, add salt, garlic powder, cumin, oregano, coriander and cinnamon; mix well. Stab pork with fork or sharp knife, making various punctures throughout all sides. Coat pork with spice mixture, patting it on well.
2. Place bay leaves on bottom of slow cooker. Place pork roast on top, sprinkling any remaining seasoning mixture on top. Pour chicken broth around sides of pork, trying not to rinse off any spices.
3. Cover and cook on Low 8 to 12 hours. Remove from pot and shred with forks. Use meat juice to keep meat moist as needed. Serve immediately.