1 (4 pound) boneless pork shoulder roast or Boston butt, etc.
2 bay leaves
2 cups chicken broth (I used less than 1 cup.)
Instructions
Mix together spices in a bowl.
Coat pork with the spice mixture. (Can leave in fridge overnight or put in cooker immediately). 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. (If you have a larger cut of meat – 8 pounds for example – you can double the spice mixture – but you still only need 1 can of chicken broth for the liquid).
Cover and cook on low until the pork shreds easily with a fork, about 9 hours.
Turn the meat after it has cooked for 5 hours.
When the pork is tender, remove from slow cooker, and shred with two forks.
Serve with corn tortillas, pinto beans, fresh salsa and limes.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-slow-cooker-pork-carnitas/