Slow Cooker Carnitas

Ingredients

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  4 lb or 1.81kg

• Bay leaf

  Spices

  4g or 4g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

Directions

1. In a small bowl, combine the salt, garlic powder, cumin, oregano, ground coriander, cinnamon, black pepper, and paprika.
2. Pat the pork shoulder dry, then rub the spice mixture all over, pressing to adhere.
3. Place the bay leaves in the bottom of a slow cooker and set the pork on top. Leave bay leaves whole so they can be removed later.
4. Pour the chicken broth around the pork (not directly on top) to avoid rinsing off the rub.
5. Cover and cook on Low for 10 hours, turning the pork once about halfway through if convenient.
6. Transfer the pork to a tray; discard bay leaves. Shred the meat with two forks and moisten with some of the cooking juices to taste.