Reviewed: Oct. 17, 2009

Not spicy at all! I didn't make the onions in vinegar. My husband chopped the meat up to make tacos and it turned out great.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Sep. 13, 2009

Do not be intimidated by the Habaneros, it is actually not that spicy at the end and it needs the kick. I used a 5 pound pork butt roast w/bone. I used 2/3 cup orange juice and 2/3 cup lemon juice, used heaping teaspoons of the spices, added minced garlic. Marinated it overnight and cooked it in crockpot. I used the meat in tacos, thickened the juices with cornstarch to spoon over the meat, topped it with chopped red onion, guacamole and cheese. It was heavenly!!! The flavors were fantastic. A new delicious addition to my regular mexican recipes.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 28, 2009

This was a good recipes. But I think I did something wrong. I know for sure it needed more salt. I probably will make again but not in the near future.

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 22, 2009

This recipe was o.k., but was definitely missing something. I had a wonderful recipe from a friend in Mexico which I unfortunately lost. I'm still looking for a suitable replacement recipe.

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RLSCHROE

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Reviewed: Apr. 13, 2009

We had this wonderful dish in Mexico on our honeymoon and loved it. This is just as I remember it. I think the step that is missing from the recipe is, after pulling the pork apart, re-incorporate some of the juices left in the pan, not all of them, just to your liking. The way we had it in Mexico was a sandwich. The onions were red, but raw and on the side, as well as with sliced jalepenos. So we put it on bread with the jalepenos and raw onion and it was exact. I did mix some of the onions and red wine vinegar, but didn't care for it.

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What?

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Reviewed: Mar. 18, 2008

Simply the best! My husband is from Mexico and he's asked me to make this at least once a month from now on. Due to lack of sour oranges, the taste is only slightly off, however using limes along with the orange juice helped quite a bit. I made this in a slow cooker for 6hours on high and it came out perfect. The rest of the sauce I reduced in a pot on the stove so we could use it in our tacos. Amazing. Thanks for sharing this one, it's a keeper.

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Tara

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 19, 2008

Very authentic, I just added garlic and put it in a crock pot for about 8 hrs. I was unable find the achiote paste, so I purchased the whole seed. Don't do it try to find the past, because I had to pound on those seeds with a hammer for hours.

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ROSEB1

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Sep. 10, 2007

I was most disappointed with this recipe. Instead of the succulent and savory dish I know from Mexico, I got a bland, but tender pork roast. The use of so much lemon juice gave the gravy an overpowering and identifiable citric taste, while leaving out essential elements. Further research on the recipe has led me to include allspice and cinnamon and some garlic. I see this recipe as absolutely unauthentic and boring.

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randyontheglobe

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Reviewed: Aug. 23, 2007

In a word: WOW. I am not usually a big fan of pork but this dish was too tasty to pass up. I only had boneless ribs on hand so I followed the marinade recipe and let cook all day in the crock pot. Served on corn tortillas with salsa & guacamole and a side of black beans. My prep and serving may not be authentic, but it was so good there was none left after dinner!

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 26, 2007

Made this the other day and invited a couple of friends over to enjoy it with me and my boyfriend. Used the exact ingredients specified in the recipe - achiote paste is easy to find in San Diego CA ;), marinated overnight, placed in a slow cooker on low the next morning then came home to a wonderful meal at the end of the workday! Everyone LOVED it and agreed that it tasted just like the dish served at Casa Guadalajara in Old Town. Served with Mexican rice, flour tortillas, mango salsa and lime slices. Will definitely make again

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CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 30, 2007

I used a spice mix with anchiote in it - just rubbed it all over the roast before putting it in the slow cooker. I did not make the onions and vinegar mixture. Maybe I'll try it next time. The meat was delicious. I used it in quesadillas - MMMMMM!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 10, 2007

I am only rating this so that no one else will make the mistake that I made. I am sure the author of the recipe meant well, but the advice about cooking at "200 degrees for four or five hours" does not work!!! The meat was not cooked; I had to throw it in the crock pot to finish it off. The marinade and sauce are delicious, but please do not cook it at 200 degrees; cook it at 325 degrees as the original idea states!!!!

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Chynna-Destiny

Cooking Level: Professional

Home Town: Jackson, Georgia, USA

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Reviewed: Jan. 31, 2007

Pretty easy to make compared to others. I made it in my crock pot the best way i think just put everthing together and 4-5 hours later its done.

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von

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Reviewed: Dec. 13, 2006

It wasn't as flavorful as I'd hoped, but it's probably my own fault because 1. I substituted jalapenos for habaneros, fearing it would be too hot, 2. I forgot to marinate it, 3. I chose not to make and use the achiote, but instead put in the equivalent amount of loose spices (omitting the anatto because I didn't want to have to grind it). It *was* very tasty in quesadillas, but as I say was just a bit too bland, even for my cooking group (which has a lot of families with preschoolers in it).

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lohroffe

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2006

After a frustrating search around town for Achiote paste, I did a computer search and it led me right back to this web-site for a recipe to make your own! This was delicious! My kids loved it without the onion sauce. My husband and I preferred it with it. We both kept going back for just one more bite.... I served it in tortillas with homemade guacamole, but after one yummy wrap, we just ate it plain. Thanks for a very different and wonderful recipe! I will make this again and again -- a new family favorite!

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S. N.

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Reviewed: May 15, 2006

We loved this recipe! My relatives said it was the best roast pork they ever had. Thanks!

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senjimom

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Reviewed: Oct. 6, 2005

try it and you'll see!

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iona

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Reviewed: Jun. 5, 2005

This is VERY EASY!! I know my family doesnt care for HOT, so I used canned jalipeno's (sp?) instead of the habanero's. The house smelled SO good all day....everyone loved it. We put it on rolls, with carmalized onion over top!! Ive been wanting a good pork, spanish recipe!!! THANKS

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LILBITANDME

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino, California, USA

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Reviewed: Apr. 9, 2005

Excellent!! Absolutely authenic. So easy to make and so Yummy!!!!!!!!Thanks for sharing!

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JORDANNATHAN

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Reviewed: Jul. 14, 2004

The ingredients are so awesome but the flavors just didn't materialize. We were disappointed but will try again and increase the seasonings.

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BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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