Pour the chicken broth into a crockpot and turn it on high. Stir in the garlic, onion, cumin, black pepper and salt.

Cut the pork meat into about 2-inch chunks. Season both sides well with the mesquite and then add to the Crock Pot. Top with the bay leaves and cover. Let cook for about 4 ½ to 5 hours, or until tender.

When meat is tender, strain it from the broth and put into a bowl and let cool to enough to handle. Be sure to reserve the broth, for later. Shred the meat with 2 forks. Set aside.

2 hours before the meat is done, submerge the corn husks in hot water (in a sink or bowl). Put a plate on top to weight the husks down and let soak for 2 hours. Drain well before using.