Shredded Savory Pork

From the Better Homes and Gardens cookbook. This pork is great on Kaiser rolls as a sandwich, or with your favorite taco fixins'. Very tasty.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 3  lbs boneless pork blade roast
• 8  garlic cloves, minced
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 2  teaspoons dried oregano, crushed between your fingers
• 1  teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 1  cup beef broth

Directions

1. Trim fat from meat.
2. Preheat oven to 325°F.
3. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper; rub into the meat.
4. Place meat in a roasting pan that has a cover; add beef broth.
5. Cover and roast at 325F for 2 1/2 to 3 hours or until very tender.
6. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using 2 forks pulled in opposite directions.
7. Stir in 1/4 cup of the reserved cooking liquid to use as taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted Kaiser rolls.
8. This can also be prepared in a crockpot with equally yummy results:
9. Rub the spice mixture into the meat, place into crockpot.
10. Add beef broth.
11. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.