Shannan Martin's Pork Tacos with Asian Slaw
2 T chili powder
1 T coarse salt
2 tsp cumin
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp crushed red pepper
pinch of cloves or cinnamon
1 bay leaf
Combine all spices except bay leaf and rub into all sides of a pork roast.
Sear rubbed roast over high heat in a skillet, until browned and a crust begins to form.
Transfer roast to a slow cooker.
While skillet is still hot, pour 1/2 cup of water (or stock/broth) into the pan, deglazing the browned bits from the roast.
Pour this "broth" over the roast. Top with 1 bay leaf, or 2 if you're wild like me.
Cook on low for 8-10 hours.
I usually check the meat an hour or so before dinner. If it's not falling apart yet, I crank the cooker up to high.