2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 lb. boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
1 fresh lime, cut into wedges for serving (optional)
In a small bowl, mix together the salt, garlic powder, cumin, oregano, coriander and cinnamon. Rub the pork with the spice mixture, coating the meat evenly. Place the bay leaves in the bottom of your slow cooker and top with the rubbed pork. Pour the chicken broth around the pork.
Cover and cook on low until the pork easily shreds with a fork, 8-10 hours. Once the pork has finished cooking, remove it from the slow cooker and shred it in a large bowl. Add 1/4-1/2 cup of the cooking liquid into the shredded meat to moisten it, as needed.
You can serve the pork immediately, or pop it under the broiler for a few minutes to crisp up a bit. I like to spread some evenly on a foil-lined baking sheet and broil to my liking. A squirt of fresh lime juice just before serving is optional, but highly recommended.
Pico de Gallo
4 medium ripe tomatoes, chopped
1/4 cup white onion, finely chopped
3 small sweet peppers or 1/2 of a large bell pepper, chopped
1 clove of garlic, minced
1/4 cup fresh cilantro, finely chopped
2 tablespoons fresh lime juice
salt and pepper, to taste
Combine all the ingredients in a bowl. For best results, allow the mixture to marinate in the fridge for a 30 minutes to 1 hour before serving. If you like your Pico de Gallo to have a kick, feel free to add a finely chopped chile pepper or jalapeño.