Shredded Pork Roast Sandwiches
- Preheat oven to 325 degrees F. Trim excess fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and cayenne pepper. Sprinkle garlic mixture evenly over all sides of roast; rub in with your fingers. In a Dutch oven heat oil. Add roast; cook until browned on all sides, turning to brown evenly.
- Pour beef broth over roast. Cover and roast for 2 1/2 to 3 hours or until very tender.
- Using a slotted spatula or spoon, remove meat from cooking liquid. Remove excess fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using two forks to pull through meat in opposite directions. Stir enough of the cooking liquid into the shredded meat to moisten; reheat in a saucepan over medium heat, stirring frequently. Serve on toasted buns. If desired, serve with barbecue sauce and cabbage.
From the Test Kitchen
To toast the buns, preheat broiler. Place split buns, cut sides up, on a broiler pan. Broil 4 to 5 inches from the heat about 1 minute or just until browned. Be sure to check the buns frequently to avoid burning.
Prepare Shredded Pork Roast Sandwiches as directed in Step 1. Place roast in a 3 1/2- to 5-quart slow 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 directed in Step 3.
Nutrition Facts (Shredded Pork Roast Sandwiches)
- Per serving:
- 295 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 68 mg chol.,
- 461 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 3 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet