I really liked this recipe but I did adjust a few things to suit what I had on hand. I used cumin and fresh garlic instead of taco seasoning and I did not use as much chili powder as called for. I only had canned jalapenos so that is what I used. I made the taco with homemade refried beans. I used corn tortills and a onion cilantro mixture which goes a long way for making tacos taste authentic. Topped with avacodo, tomato and chihuahua cheese with a splash of fresh lime this was a delightful way to slow cook a pork roast. I will never use ground beef again.

I make this over and over. Whenever pork roast is on sale, I buy it and use this recipe then freeze for later use. Be sure to shred while the pork is hot and make sure your roast isn't too fatty. Follow this recipe exactly, no substitutions! It's perfect.

I prepared this in the crockpot for about 5 hours on high. The meat was tender and paired with pan roasted corn; it was awesome. I thought there was far too much chili powder flavor for the pork.

I will use more oregano next time.

My family loved this recipe. I had some pork left over from a previous meal so i used the last 6 ingredients to a sauce pan to make a sauce adding about 1/4 -1/3 cup of water to thin it out a bit . I then simmered the leftover shredded pork in the sauce until heated. I served the meat with corn tortillas, cheese, avacado, tomatoes, and salsa. It was delicious.

I would have given this a 2 but my husband liked it so I'll compromise and give it a 3. It tasted good when I covered it up with other things so I couldn't taste it. Sorry, but I'm not going to save this in my recipe box.

This was a WONDERFUL recipe. Very easy. The whole family loves it.

This is a wonderful recipe for feeding a crowd. Leftovers taste even better, so its okay to cook in advance and reheat. I cooked mine on low heat in an electric skillet for 4 hours. Then I shredded it and added some Goya Mojo Chipotle marinade and continued to stew for a couple hours until dinnertime. Many thanks to Dee, wherever you are!

Tried this recipe with a little "tweaking" and my Husband and I really enjoyed it. I used a pork blade roast, bone-in and roasted it in my cast iron Dutch oven at 300 degrees for about 4 hours. Along with the 2 cans of diced green chilies, which I did not drain, I added a can of diced jalepenos (we like SPICY) and also increased the minced garlic to about 2 TBL. Served on flour tortillos with pepper jack cheese, salsa and fresh sliced jalepenos. Terrific!

Super, I halved this and it was wonderful! I did not have taco seasoning ---so I added extra garlic cloves, used whole peppers and pureed the mixture in the food processor. I then rubbed it on my roast.

Man oh Man this is so good!!! I have found a new love for pork:) I had some leftover the next day and made Enchiladas with it..WOW! Great flavor:)

excellent tasting for pulled pork dish. Cooked it in a Le Crueset Dutch oven for 5 hrs and it was perfect. Cut back on salt like others advised. Will definitely make again

Great recipe, I did cook the roast pork in the slow cooker and it still came out amazing. My hubby loved it!

This was very good. I added a little bit of cumin and some red/black pepper. I did that to add a bit of heat and a smokiness to the flavor. We will definitely make this again! Thank you!

To avoid using foil I wrapped the shoulder in banana leaves purchased at most Asian or Hispanic markets. It maintained moisture extremely well.

This recipe couldn't have been easier. Like alot of the other reviewers I cooked the pork in a crockpot for about 7 or 8 hours. The only change I made was to add about 1/4 cup of water to make sure it didn't burn. Served on tortillas with all the toppings. Delicious!

Fabulous. I put my pork in a crock pot on low for 8 hrs or so then shredded it up. So yummy.