Crispy Pork

• 3 to 4 pounds boneless pork shoulder/butt cut into five pieces. You can trim off a little bit of the fat or leave it all on. (1.4 to 1.8 kg)
• 1 1/2 teaspoons salt (7 ml)
• 1 teaspoon cumin (5 ml)
• 1 teaspoon chili powder (5 ml)
• 1 cinnamon stick
• 1 bay leaf
• 4 garlic cloves, thinly sliced
• 1 onion, chopped or thinly sliced
• Water, for braising

Instructions:
Mix together the salt, cumin and chili powder and rub all over the meat.
Place in slow cooker with 1/2 cup water.  Cook on low for 8 hours.
Preheat the oven to 350 ºF (177 ºC).  Shred pork into thin strips and place in oven until meat is crispy