Shredded Pork Roast Sandwiches

By Nanatimesthree

Ingredients

• 1 3 pound boneless pork roast
• 8 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons oil
• 1 cup beef broth

Preparation

Step 1

Preheat oven to 325 degrees.

In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper. Sprinkle garlic mixture evenly over all sides of roast; rub in well.

In a Dutch oven, heat well. Add roast; cook until browned on all sides, turning to brown evenly. Pour beef broth over roast. Cover and roast for 2 1/2 to 3 hours.

Remove meat from cooking liquid, reserving liquid. When meat is cool enough to handle, shred it. Stir enough of the cooking liquid into the shredded meat to moisten. Keep warm until ready to serve.

** Slow-Cooker Directions: Prepare the roast as directed above. Place roast in a slow cooker; add beef broth. Cover and cook on low-heat setting for 8 to 10 hours. Finish as directed above.

Serve sandwiches with barbecue sauce. Sandwiches can also be topped off with creamy coleslaw.