Place bay leaves in slow cooker or large pot, top with pork then sprinkle the salt, garlic powder, cumin, oregano, coriander, and cinnamon evenly over the meat. Scoop the Better Than Bouillon into the bottom of the pot, then carefully so the spices stay in place, pour the broth into the pan (around the edges, in between chunks of meat).
Cover, cook on lowest heat for 8 hours.
After 4 hours, turn (ignore otherwise).
Remove meat from juice and use 2 forks to pull/shred the meat.
Juice can be added back in, a little at a time, if the meat needs some moisture.