Shredded Savory Pork

1 3 lb. boneless pork shoulder blade roast

8 cloves garlic, minced

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. dried oregano, crushed

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground red pepper

1 c. beef broth

Hamburger buns or kaiser rolls, split and toasted (optional)

Trim the 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 3 1/2-5-quart crock pot; add beef broth.  Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.  Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid.  Shred pork using 2 forks to pull through it in opposite direction.  Stir in 1/4 cup of the reserved cooking liquid to use as taco filling.  Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted buns.