Difficulty: Easy - for beginners
â€¢ 1 3-lb boneless pork shoulder blade roast
â€¢ 8 cloves garlic, minced
â€¢ 2 tsp ground coriander
â€¢ 2 tsp ground cumin
â€¢ 2 tsp dried oregano, crushed
â€¢ 1 tsp onion powder
â€¢ ½ tsp salt
â€¢ ½ tsp ground black pepper
â€¢ ½ tsp ground red pepper
â€¢ 1 cup beef broth
â€¢ Hamburger buns or Kaiser rolls, split and toasted (optional)
1. Trim far from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and red pepper; rub into the meat. Please meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325° over for 2 ½ to 3 hours or until very tender.
2. 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 to pull through it in opposite directions. Stir in ¼ 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 buns.
â€¢ Crock-Pot Directions: Prepare meat as told to in Step 1 above. Place meat in a 3½ to 5-quart crock-pot; add beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Continue as left.