Reviewed: May 14, 2012

Used a 2lb pork roast, used a home made packet of taco seasoning, 1/8 cup of chili powder, garlic as called for and 1/2 tsp of salt. No chilis. In the crockpot, 4 hours on high. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 5, 2012

This was just fabulous. My son and grandson just kept eating and eating. I used a jar of El Pinto green chilies. And I made Buffy's beans to go with. And pico de gallo and guacamole. Excellent recipe. Made in Crock pot. Very easy.

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Reviewer:

JULIEBARNEY

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Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Reviewed: Feb. 25, 2012

This is an outstanding recipe....so delicious with mouth-watering flavor. I followed the recipe exactly only adding 1/2 tsp of Penzeys Arizona Dreaming to the spices for the rub. I also followed a couple of other reviewers' tips by placing slices of fresh jalapeno pepper on top of the roast. I wrapped the roast in foil, placed in my slow cooker and cooked it all night. DELICIOUS! The roast fell apart and was very moist and tasty. I served with toppings of chopped tomatoes, chopped red onion, jarred verde salsa and chopped cilantro but it was delicious all by itself. Thanks for sharing - definitely a keeper!

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Reviewer:

ggl

Reviewed: Jan. 30, 2012

Delicious and easy. I wrapped it in foil and put it in the crockpot overnight. Served on tortillas with red onion and cilantro... Yum!

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Reviewer:

STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Reviewed: Jan. 28, 2012

The first time I made this, I made a mistake and added 2 - 7 ounce cans of green chilies and it was amazing!!!! Once I figured out my mistake, I made it as written, and it was still good, but not as good as my oops. Even the kids rave for this one!

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Reviewer:

SAMMYLYNN69

Reviewed: Jan. 9, 2012

Yummy! I added a little bit of cayene pepper and red pepper flakes to give it a little bit more kick and it is so good! Will be making this often!!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 8, 2012

I used pork loin with the layer of fat trimmed off. I added about a cup of chicken broth, some cumin and a quartered onion and left in the crockpot until tender. Then I shredded, added a bit more chicken stock and let sit in the juices until dinnertime. Fabulous! Served with Mexican rice and quacomole on soft shells....yummy!!!!!

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Reviewer:

solberg2141

Reviewed: Dec. 30, 2011

I made this recipe in the crockpot and cooked it for 5 hours on high. I followed the recipe exactly except I added a half a beer. The meat was very tender and flavorful. Everyone like it....even my mexican mother in law! The only reason I gave it 4 stars is because it was pretty greesy. Super good though! Thanks for the recipe.

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Reviewer:

lchitx

Reviewed: Dec. 29, 2011

Made this in the crock pot on low and it was so tender and delicious. The only deviation I made was more garlic, because I'm a garlic fiend. I created an account specifically to rate this recipe, it's that good!

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Reviewer:

SizzleFizzle

Reviewed: Dec. 15, 2011

It's Delicious! I made it with Pork Sirloin Roast in the CrockPot and turned out wonderful! Added to my recipe book. We don't like the Chilli Powder flavour so instead I used paprika and Cayenne Pepper. The rest I kept the same.

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