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© Meredith Corporation. All rights reserved. Used with permission.
(about 10 cups)
Preheat oven to 325°F. Trim fat from meat. In a small bowl, combine garlic, coriander, cumin, oregano, onion powder, salt, cayenne pepper and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a large ovenproof Dutch oven, cook meat in hot oil over medium-high heat until browned on all sides. Drain. Pour broth over meat. Bring to a boil; cover Dutch oven. Transfer Dutch oven to the oven. Bake for 3 to 3 1/2 hours or until meat is very tender.
Using a slotted spatula or spoon, remove meat from Dutch oven, reserving cooking liquid. Using two forks, pull meat apart into shreds. Skim fat from cooking liquid. Stir enough of the cooking liquid into shredded meat to moisten.