Mix together all dry ingredients (salt, cumin, coriander, cinammon, garlic powder, and oregano) to make a rub.
Dry off pork joint and then roll the pork joint in the spice rub so that all of the pork surface is covered with the spices
Place pork in slow cooker add the 2 bay leaves, the stock cube and 1 pint (32 ounces) of orange juice - pour juice around pork but not over it or you will wash off the rub
Turn slow cooker on to low setting and cook for minimum of 8 and a maximum of 10 hours
Turn the meat halfway through cooking. It should shred easily after 8 hours.
Serve in warm flour tortillas with diced tomatoes, fresh coriander, grated cheese and some salsa and guacamole - Fantastico!
To shred use 2 forks - I shred it in the slow cooker with the juices to keep the meat moist.
The smell of these carnitas cooking is almost as good as eating them!
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