In a small bowl combine the salt, garlic powder, cumin, oregano, coriander, and cinnamon. Rub this into the pork shoulder. Be sure to rub the entire pork shoulder. Place the bay leaves on the bottom of the crockpot and set the pork shoulder on top of them. Carefully pour the 2 cups of chicken broth into the crockpot. Try to not wash off the seasoning on the pork shoulder. Cover and set on low for 10+ hours. If you are in a time crunch you can cook on high for about half the time. Try to not open the lid and check the meat until at least 4 hours when on high and about 9 hours on low. Every time you open the crockpot you are delaying the cooking process because the heat has to build back up. Enjoy with your favorite toppings.