3 TBS apple cider vinegar
Seasoning mix:
1 TBS cumin
1/2 tsp. cloves
2 bay leaves, ground*
1/2 tsp oregano
1/2 tsp thyme
1 TBS garlic powder
2 tsp salt
1 tsp black pepper
2 TBS chili powder
Combine the seasoning mix and rub all over the pork roast. Spray inside of crockpot with oil spray and place the seasoned pork roast fat side up in the crock, drizzle the apple cider vinegar over top of roast. Cook on low 6-8 hours until meat is done and shreds easily when tested.
Remove meat from crockpot, (reserve the juices!) and shred. Place the shredded pork back into the juices and stir to coat. Serve in a warm flour tortilla with your favorite toppings.
*Note: I grind my whole spices in my magic bullet, this is easy to use for the bay leaves, then just add the rest of the spices, give them a whirl and they are ready to go!
