This was awesome! The only things that I changed were that I used 1 orange, and 1 lime in the water rather than 2 oranges. I think the lime adds a nice tart flavor, it was AWESOME! Thankfully we have leftovers to eat for dinner tomorrow, because this was GREAT! After shredding, I squirted with lime juice and added a little additional cumin, to add some citrus flavor and make it a little browner in color, cause it looked kinda pale when it came out of the water... Great job, Ken - This was amazing!!

Reviewed On: Nov. 29, 2009

I made these rolls today as a 'trial run' while trying to find a winning recipe for thanksgiving dinner. This is it! Although when I make them tomorrow, I will add about an extra 1/2 tsp of salt or so.... I brushed some melted butter on these before baking to add a light 'shine' to them, and to encourage browning. These are AMAZING! I can't wait to hear the accolades!

Reviewed On: Nov. 25, 2009

I modified this recipe to make a "standard" roast, rather than mexican. Instead of the can of green chiles, I grated 2 onions in the cheese grater. I added 1 tbsp marsala cooking wine, 4 cloves of crushed garlic, and 1 tsp each of rosemary and thyme. I rubbed the mixture on the meat and wrapped in foil as the recipe calls for. My husband said this was the BEST roast he has ever eaten in his life. Thank you for the guidance! I'll be wrapping my roasts in foil from now on!

Reviewed On: Nov. 25, 2009