Reviewed: Feb. 12, 2012

Yum! The meat gets really tender, and I love the cilantro, garlic and lime combo.

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Reviewed: Dec. 6, 2011

Used chicken instead of pork and then feasted for two days on the crispy, flavour filled delight. I can see a margarita and tostado party coming up with this as the highlight....

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albertaonfire

Reviewed: Jul. 24, 2011

Everyone liked this recipe. I used a tenderloin, but will use a fattier cut of pork next time so that it will break down more, absorb more flavor, and get crispier. To make this a complete meal you really should serve it with Yellow (saffron) rice and black beans.

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Heather G

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

This was a great and easy to make dish for very little money. I had a can of government shredded pork, so instead of boiling it for 60 to 90 minutes, I did all the same things, but used one cup of water and boiled it until it until the water evaporated. I also used reconstituted lime juice, leaf thyme from a spice tub, and ground pepper corns. I didn't have any cilantro, so at the end I used two pinches of cumin instead. I will make this again for an upcoming dinner event. Thanks, ZIBBLER!

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Mael

Reviewed: May 8, 2011

What a great recipe. I remember my aunt using a pork roast and cubing it before frying it. she calls it masitas de puerco frito.

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Emilio

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Reviewed: Mar. 4, 2011

I used a roast because I couldn't find boneless pork loin chops. As a result, the pork was a little dry but, nonetheless, had great flavor. Excellent with black beans and rice.

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sonsalla

Reviewed: Dec. 5, 2010

A fairly easy recipe to follow. Taste is a bit underwhelming, and the pork was a bit dry (probably due to leanness of modern pork cuts). Definitely a good start to begin experimenting from.

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Gailbraithe

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 31, 2010

Great in burritos alongside black beans, cheese, greens, sauteed onions and peppers, and mexican or spanish rice. I usually add a little lime juice directly to the meat AFTER cooking just to give some more limey zing!

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Reviewer:

msander

Cooking Level: Expert

Living In: Duluth, Minnesota, USA

Reviewed: Oct. 5, 2010

Yummy and different way to serve pork. Could have used a bit more flavor for my taste, but still very good as is. Served w/black beans and rice and corn. Will make this again.

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sels61

Reviewed: Sep. 30, 2010

Awesome!!! This turned out absolutely perfect!! I was looking for something that would be quick, compared to slow cooker and this was ready in about 2 hours. I read in past comments that it was dry so at the end I used the broth to saute the meat adding little by little. I also used some of the broth as my water for my rice. It all was excellent!! Will make again and again!!!

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