Oven Directions: 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 oven for 2-1/2 to 3 hours or until very tender.
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 consistency.
Reheat in a saucepan over medium heat, stirring frequently, and serve on toasted outdoor rolls with KFC Style Coleslaw.
Slow Cooker Directions: Trim fat from meat. If necessary, cut meat to fit in a 3 ½ or 5 quart slow cooker, rub with spices and add beef broth. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Continue as above.
Cook’s Note: I prefer to cook the pork roast in a slow cooker and use Dan’s Spicy BBQ Sauce.