The reviewer gave this recipe 5 stars. This recipe averages a 4.48 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 19, 2008
I'm just learning to cook Mexican and tried this recipe. I rubbed the seasonings into the pork and put it in the crock pot. Really good! I've used it in tacos and made fajitas and served it with green chile sauce. Really a good recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 8, 2008
This recipe was great! After cooking the meat, I used the broth for tortilla soup, just add a little cilantro, cheese, and tortilla chips on top and it turns out excellent!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 31, 2008
i made it myself and the garlic took away from the final product. my opinion dont use garlic!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 6, 2008
Excellent! I followed the suggestion from a previous reviewer and used the filling inside flour tortillas. I then put green chile enchilada sauce (Hatch) w/ cheese. I made a double batch, so I have plenty of meat/veggies left over for other dishes. Awesome base recipe! Thanks!
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 20, 2008
MMMM-MMM good. Add a bit more salt, and you've got yourself a hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 3, 2008
I really liked this, although my husband and daughter kind of poo'd it. I served it with cornbread instead of tortillas which could be the reason they didn't really like it. I will keep this recipe and use it again but serve it in a more traditional way.
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Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2007
Flavor was good but not strong enough. I doubled the recipe and cooked mine in the crock pot all day then shredded the meat and cooked it on the stovetop like others suggested. I added more seasoning as I cooked it on the stove but next time I will add a lot more since the meat was kind of bland. It has the potential of being a new staple in our family but needs to be tweaked a little for more flavor.
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Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 15, 2007
Loved this recipe! It made a perfect meal folr two. Ib added red crushed peppers and used 2/3 cup orange juice, 1/3 cup lime juice and added enough chicken broth to cover the meat. I also patted the Meat with the seasonings first then seared one side for a minute before adding the veggies and liquids. The quick sear locked the spices onto the meat and gave it a gorgeous brown color when done simmering. I then fried the meat in olive oil and used it in tacos - SO INCREADIBLE!!! Just top the tacos with diced onion and cilantro, then guacamole and lime juice. Oh I also added Adobo seasoning to the list of seasoning and to the shreaded meatv just before frying it. Enjoy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 2, 2007
My husband and I loved this recipe and so did our daughters. After shredding the pork, I added some of the juices back to the meat to keep it moist and also add back some of the seasoning. I also added additional salt, chili powder and a lot of cumin after shredding it. It was awesome!
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Home Town: Farmington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 1, 2007
Great recipe. Lots of flavor. We ate it with tortillas one day and with rice another. It didn't last long.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 20, 2007
Delish! Cooked up perfectly. Once done, I browned the shredded pork in a bit of oil in a pan then added it to tortillas. Simple and delicious. A keeper!
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Cooking Level: Expert

Home Town: Milford, Connecticut, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 18, 2007
I made this a couple of weeks ago when I was looking for a change of pace from my standard cheesy chicken enchiladas. I shredded the pork, heated it on the stovetop with cream cheese, homemade enchilada sauce and sauteed onions, wrapped it in tortillas and covered it with green tomato salsa and shredded cheddar. Baked for 30 minutes and topped with green onions and sour cream...mmm!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 19, 2007
I used country style ribs for the pork, and they worked fine. The flavor of the meat was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 29, 2007
i have made this several times since finding the recipe. we love it. we serve it traditional with onion, cilantro, and lime on a warm corn tortilla. WOW!!
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Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 17, 2007
This was positively delicious! My husband (who is Hispanic) raved about it. Excellent recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 16, 2007
Oh my gosh, we love this recipe! After shredding the meat we brown it in some olive oil and it is sooo good! Then I take all of the cooking liquid and use it for Chicken Tortilla soup. All great!
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 18, 2007
This was very good. I threw in a diced jalapeno, and seasoned with garlic salt. Also used 3 cloves of garlic (there's no such thing as too much garlic). Salting the meat after shredding brings out the flavor. For an authentic presentation, serve on two heated corn tortillas and top with diced onion, cilantro, and juice from a fresh lime, plus your favorite hot sauce.
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 18, 2007
Very delicious. My entire family loved it. I will continue to make this recipe for the family and different functions. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 11, 2007
I use the slow cooker too, and put all the seasonings in the pot. when I come home, the meat is easily shredded, but once shredded, I add some spices all over again. I usually add about 1T chili powder, salt and pepper to taste, and about 1/4+t cayenne (we like it spicy). It is ready for burritos. I also make extra, and separate some of the meat for tacos. For tacos, it is best to put the cooked meat with the after-added seasoning in the oven 325 degrees for about 15 minutes just to get the extra fat and juices off since you will be frying the meat in the taco shell anyway and the extra moisture gets the tortilla too soggy (even if you don't fry). It will store cooked for about 3 days in the fridge.
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