Cilantro

The oldest herb known. 
Ingredients
1 boneless pork shoulder roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons each cuban oregano and pepper
2 tablespoon cilantro, divided
2  medium onions, halved and sliced
1/4 cup canned chopped green chiles
2 tablespoons  Garlic and Onions seasoning
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2/3 cup orange juice
2 teaspoons of Sorrel or Lemon Balm seasoning
16 sandwich buns, split
Barbecue sauce
Directions
Cut roast in half. Combine seasonings; rub over pork. Place in a 4- or 5-qt. slow cooker.
 Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with 2 forks and return to slow cooker. Stir in the rest of the cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with barbecue sauce.