Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. (we doubled the amounts you see above) Coat pork with the spice mixture. Put the bay leaves on the bottom of the slow cooker, followed by the pork on top. Pour the chicken broth around the sides, being careful not to rinse off any of the spice mixture.
Cook on high for 3 hours, before turning the meat and reducing the temperature to low for another 3 or 4 hours, or until the meat can be easily shredded with a fork.
Remove the meat from the pot, when it is ready, then shred. Spread the meat shreddings on a cookie sheet and place under a broiler until it is slightly crusting on top. Be careful not to leave it there too long.