Shredded Savory Pork

Submitted by:
from Keith and Joyce Kruse

Preparation time: 15 min
Cooking time: 2.5 hours

Difficulty: Easy - for beginners
Serves: 12


• 1 3-lb boneless pork shoulder blade roast
• 8 cloves garlic, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp dried oregano, crushed
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp ground red pepper
• 1 cup beef broth
• 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.

• 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.


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