Pretty good.... I still prefer Diyeana's pork chile rojo better, but it was nice to try something different this time. Both Diyeana and Dee's recipes are similar. It's the cooking method (oven vs. slow cooker) that's the main difference - and I'm a sucker for a good 'ol crockpot. :) My hubby picked up a 4.5 lb. shoulder roast (the smallest cut available), but I did not increase any of the spice rub ingredients. I found that it took closer to 4 hours for my roast to cook thru (at the 3.5 hour mark it was a bit too tough to shred). NOTE: Instead of wrapping in aluminum foil, I placed my roast in my Le Crueuset Dutch oven. It cooked up beautifully! Served with soft corn tortillas, shredded red cabbage, pico de gallo, my hubs' homemade guac and Spanish rice on the side, this was a decent, no fuss meal. Thanks for sharing, RMARMOLEJO! :-)
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Pretty good.... I still prefer Diyeana's pork chile rojo better, but it was nice to try...