Slow-Cooker "Mexican" Pulled Pork

This makes a LOT.

2 bone-in pork shoulder roasts (3.5-3.75 lb each)
olive oil (probably 2 T or a bit more)
2 t salt
2 t ground cumin
1 T dried oregano
1 t ground coriander seed
1/2 t ground cinnamon
1 onion, chopped
8 cloves of garlic, minced
1 jalapeno, most of the seeds removed and chopped
4 bay leaves
about 2 cups home-made smoked turkey stock

Combine the salt spices.
Rub olive oil over all sides of the meat.
Rub the spice mixture on all sides of the meat.
Put the meat into a slow cooker.
Spread the onion, garlic, jalapeno and bay leaves over and around the meat.
Pour the stock into the slow cooker, trying to not rinse off the spices.
Cook on low for 10 hours.  Turn it over at some point in the middle of cooking.
Let the meat cool enough to handle.  Pull the meat into shreds using two forks, a fork and a hand, or your hands.
Keep some of the liquid, and add it to the shredded meat so it doesn't get too dry.