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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 10 |
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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. 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.
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