• Servings: 12, about five cups
• 1 3-lb boneless pork shoulder blade roast
• 8 cloves of garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano, crushed
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper (cayenne)
• 1 cup beef broth
• BBQ sauce
• Buns

1. Oven directions:
2. 1. Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325 degree (F) oven for 2 1/2 to 3 hours or until very tender.
4. 2. Remove meat from liquid with a slotted spoon; reserving the liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Stir in enough reserved cooking liquid to moisten; add BBQ sauce to desired consistancy. Reheat in a saucepan over medium heat, stirring frequently, and serve on toasted buns.
6. Crock Pot Directions:
7. Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 5-quart crockery cooker, add beef broth. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as above.

This is a delicious, perfectly-spiced shredded pork. I prefer to make this in the crockpot and keep hot to serve to guest. Great meal idea for summer get-togethers.