Description
Use this shredded pork for sandwiches on Kaiser rolls or for tacos!
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Directions
Preheat oven to 325 degrees and trim excess fat from the meat. In a small bowl combine the garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper. Sprinkle garlic mixture evenly over all sides of the roast and rub in with your fingers. In a Dutch oven heat the oil. Add the roast and brown evenly on all sides.
Pour beef broth over roast (extra broth is for evaporation). Cover and roast for 2 1/2 to 3 hours or until very tender.
Using a slotted spoon, remove the meat from the cooking liquid. Remove excess fat from cooking liquid, reserving the liquid broth. When the meat is cool enough to handle, shred it using 2 forks. Stir enough of the cooking liquid into the shredded meat to moisten. Reheat meat in a saucepan, stirring frequently. Serve on toasted buns and serve with BBQ sauce and coleslaw salad. Makes about 5 cups of shredded meat or 12 sandwiches.
* You may use a 3 1/2-5 quart crockpot. Cover and cook on low for 8-10 hours, or 4-5 hours on the high setting.
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Ingredients
 1 3-pound boneless pork shoulder pork roast
8 cloves of garlic, minced
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano, crushed
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 T. olive oil
1-4 cups beef broth
12 hamburger buns or kaiser rolls, split and toasted
BBQ sauce
Coleslaw salad mix
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