Step 1

Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker.  Cover the pork with water and cook on LOW for 8 hours or overnight.

Step 2

Drain the pork, reserving the broth. Shred the meat.

Step 3

Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.

Step 4

Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.

Step 5

In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.

Step 6

Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.