This had incredible flavor, and was so easy to make! I am a wimp when it comes to spicyness, so I reduced the chili powder to 1/8 cup, and used only 1 can of chiles. By the time I trimmed all the fat off the roast, I had only about 2 lbs. left(!), so I used only 1 tsp. salt, and included it in the rub (would do that again!). Other than those changes, I left the other seasonings the same. The 2nd time I made this, I realized I didn't have a packet of taco seasoning on hand, so I used "Taco Seasoning I" from this site (omitting the red pepper flakes), and used a pork tenderloin instead of pork shoulder (cooked it 3 1/2 hours). It was great! I served the pork with a rice and bean casserole, grilled vegetables, and corn tortillas. What a great dinner! Thanks so much for the recipe!
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This had incredible flavor, and was so easy to make! I am a wimp when it comes to spicyness,...