Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 13 Ratings

A garlic-forward spice rub makes this fall-apart-tender shredded pork recipe as flavorful as it is juicy. Looking for a hands-off dinner? Try our slow cooker pork roast sandwich variation.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
15 mins
roast:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
12
Yield:
about 5 cups cooked meat
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°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.

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  • 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.

*Tip:

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.

Slow-Cooker Directions:

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

295 calories; fat 10g; cholesterol 68mg; saturated fat 3g; carbohydrates 23g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 3g; protein 26g; vitamin a 47.7IU; vitamin c 1.9mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 7mg; vitamin b6 0.5mg; folate 49.4mcg; vitamin b12 0.9mcg; sodium 461mg; potassium 477mg; calcium 106mg; iron 3.3mg.
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