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Mix together salt, garlic powder, cumin, oregano,
coriander, and cinnamon in a bowl. Coat pork with
the spice mixture. Place the bay leaves in the
bottom of a slow cooker and place the pork on top.
Cut the pork into sections for the spices to
penetrate better. Pour the chicken broth around
the sides of the pork, being careful not to rinse
off the spice mixture.
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Cover and cook on Low until the pork shreds easily
with a fork, about 10 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.
Use cooking liquid as needed to moisten the meat.
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