Place the meat and broth in the slow cooker and cover with the SPICES.
Cook on high for about 4 hours, or until the pork shreds easily ( up to 8 hours).
Remove from slow cooker, reserve the liquid and shred the meat with a fork.
Discard bay leaves.
Place the meat on a baking sheet and crisp briefly in a 400 oven to reach desired texture. Moisten with cooking liquid as desired.
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