Dry pork well with paper towels. Combine cumin, oregano, salt and cayenne pepper in a small bowl; rub mixture all over pork. Place pork in slow cooker; add garlic and cinnamon stick. Pour in stock. Cover and cook on low heat for 8 hours.
Transfer pork to a cutting board. Use 2 large forks to shred it into bite-size pieces. Remove and discard cinnamon stick from slow cooker and mash garlic into juices. Skim out and discard some of the fat. Add shredded pork, lime zest and juice; stir well. Cover and keep warm.
Cherry Tomato Salsa Cruda
Cut cherry tomatoes in half. Stir with onion, lime juice and salt in a medium bowl. Let it stand for 5 minutes and stir in cilantro.
Spoon pork into tacos. Top with salsa, avocado and cheese (if desired).
Nutrients per serving: 505 calories, 36 g protein, 14 g fat (3 g saturated fat), 57 g carbs (2 g fibre), 76 mg cholesterol, 794 mg sodium
Best Health tip: Alternatively, serve half of the pulled pork tonight and stash the rest in the freezer for up to two weeks.