Shredded Pork Tacos
Pork
1 3-pound boneless pork shoulder blade roast
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup beef broth
flour tortillas
head lettuce
sour cream
Monterey Jack cheese, shredded
Serves 8
Preheat oven to 325°
Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and cayenne pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325° oven for 2½ to 3 hours or until very tender.
Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid.
Wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or until heated through.
When meat is cool enough to handle, shred it using 2 forks. Stir in¼ cups of the reserved cooking liquid. Serve with flour tortillas and top with taco fillings.