Savory Shredded Pork

Originally from "The New Better Homes and Gardens Cookbook", this is one of those great recipes that gets great mileage with little effort.  Cook the Pork Roast ahead of time, use as a main dish for one meal served with sides of veggies and with a few additions, or use it for tacos or hearty sandwiches, then, use the rest to quickly make up chimichangas.  (This picture actually shows the meat with some chimichanga seasoning additions.) Again, we usually double the recipe (using at least a 6 lb. roast), to make extra to use at lunches or to extend the use for another quick meal preparation as described above.  The cooked meat will freeze well for later use.  Yield: 12 servings.

Ingredients:

1       3-pound boneless pork shoulder blade roast
8       garlic cloves, minced
2 t.    ground coriander
2 t.    ground cumin
2 t.    dried crushed oregano
1 t.    onion powder (or dried onions)
1/2 t. salt
1/2 t. ground black pepper
1/2 t. ground red pepper
1 c.   beef broth

Trim fat from meat.  In small bowl combine seasonings, rub into meat.  Place meat in a roasting pan with cover; add beef broth.  Cover and roast in 325 degree oven for 2 1/2 to 3 hours or until very tender.

Remove meat from liquid with slotted spoon; discard excess fat from cooking liquid, reserving liquid.  When meat is cool enough to handle, shred using 2 forks to pull through it in opposite directions.  Stir in 1/4 cup of reserved liquid to use as taco filling.  Or, stir in enough liquid to moisten; reheat in saucepan over medium heat, stir frequently, and serve on toasted buns.

Crock Pot directions:
Prepare as listed above.  Place meat in a 3 1/2 to 5 quart crock pot; add beef broth.  Cover and cook on low-heat setting for 8-10 hours or on high heat setting for 4-5 hours.  Proceed as described above.