Categories: Meat, Mexican, Pork, Slow Cooker

Ingredients

• 2 cans chicken broth
• 4 pounds boneless pork shoulder
• 1 T. chopped fresh cilantro
• 1 T. cumin
• 2 bay leaves
• 1 large onion, quartered

Directions

1. Cut pork shoulder into medium-large chunks and discard large pieces of fat.

2. Put all ingredients in large pot (or crock pot), adding water if necessary so meat is covered.

3. Bring to a boil, reduce heat to low, and simmer for about 3 hours. (Or cook in crock pot for 10 hours on low or 6 hours on high.)

4. Remove the meat and place the chunks on a roasting pan or cookie sheet. Discard onion, bay leaves, and broth.

5. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.

6. Shred meat and serve.

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