1/2 tsp ground coriander
1/2 tsp salt
1/4 cup + 2 Tblsp dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large cloves garlic, minced
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp black pepper
1 1/2 pounds pork shoulder
2 bay leaves

Mix molasses, vinegar and tomato paste until well blended, then add the garlic and spices and blend well. Place the bay leaves in the bottom of a large non-flammable casserole pan. Place the 2" cubes of pork over the leaves and pour the sauce over to coat. Turn the pork cubes to coat evenly. Cover with foil and bake in the oven at 325°F for 1 1/2 hours. When done, remove the bay leaves from the pan and then remove the meat from the sauce. Shred the meat and then return the shreds to the pan and coat evenly with sauce.