The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 30, 2009
We really liked this alot. Added salsa verde and black beans to the meat and ate it over rice. VERY yum! I also used the broth as a soup base as it is very flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 27, 2009
very flavorful for a little change of pace
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 24, 2009
Love this recipe - while its cooking your kitchen smells wonderful - I pulled the meat put it in a serving dish with a little of juice poured over for a buffet - Cooked fresh flour tortillas - sides included tomatilla sauce and sliced avocado to top - also fresh cilantro on the side - Side dish - black beens with crumbled feta or queso fresco on top.
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Cooking Level: Expert

Home Town: Park Ridge, Illinois, USA
Living In: Irving, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 26, 2009
WOW. How easy and tasty was this???? Took some advice from previous posters and seared the meat first - some spice rub on hand and tossed it in that. Next time I don't think I'll bother pulling it for rollups, but will just serve it as a chunky stew with some sourbread. Picky hubby yummed it up - woo hoo!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 2, 2009
Excellent!! I added a whole jalapeno to the onion and garlic I was chopping in the food processor. This was for a recipe of 7 lbs. of pork. Everyone loved this recipe and it was so easy. Only doubled the seasonings for such a large amount of meat.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 5, 2009
This was really good, but I agree that the flavor was too mild. Next time I will use the seasoning as a rub for several hours/overnight, then cook with less water. I also will reduce the liquid after I shred it so it's more like a sauce. Good base recipe though!
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Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 21, 2009
So super good (and bonus points for the ease)!!! I used a 2.5 lb roast, so bumped up everything. Diced the onion, coined the baby carrots, (no celery), a can of diced tomatoes with chiles, nixed the individual spices in favor of Penzey's Chicken Taco, extra cilantro, and poured some Chicken broth into the crock pot with everything.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 17, 2009
I too have a personal touch. I sear my pork shoulder on a charcoal grill, then coat with spices and place in slowcooker. The house smells wonderful all day. Then I remove the pork and reduce the liquid, and add lard to the mixture to crisp up the shredded meat. The charcoal really adds a smoke flavor that stays with the meat throughout the boiling process.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Mar. 3, 2009
WOW, thanks to AR buddy Keri for suggesting this recipe. I had accidently bought pork stew meat, and shouted out about favorite AR stew recipes. Keri suggested this recipe as an alternative if I wasn't set on making stew, it is something she makes. WELL!! It was a total hit with my family. Now, I did serve this as one because of the meat. And DH said it was the most tender pork. Now I also had it in the slow cooker as well and it cooked all day. The flavor was spot on, not to hot and not to mild, just right. My kids had 2 bowls which was amazing. Thanks to Keri for introducing me to this one. I've saved it.
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 14, 2009
This was pretty good but I agree with others that it didn't cook long enough to really flavor the pork. Next time I'll put these ingredients in my slow cooker and see what results.
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 2, 2008
What a great way to create a base for meals. My favorite it is to omit the tomato and cumin, then add additonal broth, onion, carrots and celery. Once it is close to done I remove the meat and use the broth to cook spaetzle in. Makes a great pork stew.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 15, 2008
We had this last night for dinner and it was great! I cooked it in my crock pot instead of on the stovetop. I had to make a couple substitutions because I didn't have all the ingredients (onion powder instead of fresh, celery seed instead of celery). I can't wait to try it with all the correct ingredients, as I'm sure it will be even better that way! We served it on flour tortillas with cheese and sour cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 13, 2008
This recipe made for some good pulled pork (after adding a lot of extra seasoning) but nothing like any authentic carnitas I have tried. It needs more flavor and heat...maybe some fresh green chiles would help it out.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 1, 2008
Boiled/simmered on stove for 30 minutes,but ran out of time. Placed in oven @ 225 for 4 hours afterwards. Super tender and moist. Not as much flavor as I'd hoped, but doctored up just fine as I shredded meat (warm). I did a bone in shoulder roast. Will make this often.
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Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 27, 2008
Wonderful...my family loved it...even my 3 year old...thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 13, 2008
Sorry but this was terribly disappointing. No flavor, dry, not pleasant. I've tried "doctoring" the meat to make it taste good & it just isn't worth it. Used the crock pot, as other reviewers had success with that. Maybe I used too much water? Either way, I won't be trying this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 17, 2008
I love this recipe and use it nearly every other week! The only change I've made is that I cook it in the slow cooker for 4 hours on high, let it cool and then shred the meat. Once the meat is shredded I toss it in a frying pan with a tiny amount of butter or oil so the pork is slighty crispy. Great on its own or in a taco or burrito!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 12, 2008
Great Crock Pot Standard! Easy to make and has so many uses....tender moist filling for tortillas, taco's and even wonderful with a little spicy bbq sauce on a sandwich.
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Cooking Level: Expert

Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 11, 2008
YUMMY! Tender! I had to up the seasonings, but I like ti spicey! Family loved this!
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Cooking Level: Intermediate

Living In: Poway, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 13, 2008
my roommate made this for our cinco de mayo party and it was amazing!!!!
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Cooking Level: Intermediate

Home Town: Hunter, Kansas, USA
Living In: Iowa City, Iowa, USA

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