Recipe by Tastes of Lizzy T.
- 2 bay leaves
- 1 pork shoulder (7-8 pounds)
- 1 teaspoon salt
- 1 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon ground coriander
- dash ground cinnamon
- 2 cups chicken stock
Place two bay leaves in the bottom of a slow cooker.
Trim the fat from the outside of the pork shoulder. Discard the fat, then place the pork into the slow cooker.
In a small bowl, mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon. Sprinkle the spices on top of the pork.
Pour the two cups of chicken stock around the sides of the pork, being careful not to wash off the spices that you’ve sprinkled on top of the pork.
Cover and cook on low for 10 hours. The pork should shred easily with a fork. Check the pork about half way through cooking and turn it to high if it looks like it needs it. **We sometimes start the slow cooker on high in order to make the cooking process faster.**
About an hour before serving, completely shred the pork and mix it in with the juices.
Serve on burritos, salads or sandwich buns.
Please note…it’s hard to say exactly how long this will take to cook. It varies based on the size of your pork cut, the type of slow cooker you have, etc.