Recipes and Cooking Shredded Pork Roast Sandwiches 3.8 (13) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Roast Time: 2 hrs 30 mins Total Time: 2 hrs 45 mins Servings: 12 Yield: 5 cups cooked meat Jump to Nutrition Facts Ingredients 1 3 pound boneless pork shoulder roast 8 cloves garlic, minced 2 teaspoon ground coriander 2 teaspoon ground cumin 2 teaspoon dried oregano, crushed 1 teaspoon onion powder ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper 2 tablespoon vegetable oil 1 cup beef broth 12 hamburger buns or kaiser rolls, split and toasted* Barbecue sauce (optional) Shredded cabbage (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 295 Calories 10g Fat 23g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 295 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 68mg 23% Sodium 461mg 20% Total Carbohydrate 23g 8% Total Sugars 3g Protein 26g Vitamin C 1.9mg 10% Calcium 106mg 8% Iron 3.3mg 18% Potassium 477mg 10% Folate, total 49.4mcg Vitamin B-12 0.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.