Carnitas with Pico De Gallo

Ingredients

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• 1 teaspoon salt
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• 1 teaspoon garlic powder
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• 1 teaspoon ground cumin
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• ½ teaspoon crumbled dried oregano
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• ½ teaspoon ground coriander
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• ¼ teaspoon ground cinnamon
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• 1 (4 pound) boneless pork shoulder roast
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• 2 bay leaves
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• 2 cups chicken broth
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3
   Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4
   Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5
   When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.