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Mexican Style Shredded Pork
SUBMITTED BY:
TORA.V
PHOTO BY:
Caroline C
"This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!"
RECIPE RATING:
Read Reviews
(129)
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PREP TIME
15 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
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DIRECTIONS
Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
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REVIEWS
Reviewed on May 5, 2008 by
DONNAE23
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DONNAE23
May 5, 2008
Made this recipe for my Cinco de Mayo party. It was a huge hit with everyone,even my siste-in-law who is Mexican - she suggested that I add a little cumin after I shredded the pork and put it back in the crock pot, which I did (approx. 1 1/2 tsp) It added more taste. This recipe is extremely easy and delicous. A keeper for sure.
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16 users found this review helpful
Made this recipe for my Cinco de Mayo party. It was a huge hit with everyone,even my...
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Reviewed on Feb. 27, 2006 by
Allie
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Allie
Feb. 27, 2006
This recipe was awesome! I chopped up 1 small onion and minced a couple of cloves of garlic and added it to the crock pot. Also, instead of the water, I used a bottle of Corona beer and squeezed 1/4 of a lime on top of the pork in the crock pot. I simmered the meat for about 4 hours on low. I served the meat with tacos, it came out AMAZING! I will be using this recipe again and again.
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10 users found this review helpful
This recipe was awesome! I chopped up 1 small onion and minced a couple of cloves of garlic...
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Reviewed on May 1, 2007 by Judy
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Judy
May 1, 2007
**** CHIPOTLE SAUCE ****** - Look in your grocer section where the taco sauces are. I found an 8oz. bottle of Chipotle Sauce there made by Ortega. Same bottle style and look as taco sauce but labled as Chipotle Sauce. I cooked the meat with the stated 1/4c. of Chipotle Sauce. I also added a generous sprinkling of Mrs. Dash Southwest Chipotle seasoning. This stuff is great, pure flavor because it is not salt based. Once the meat was done, I put the gravy in the frig so the fat/grease would rise to the top and congeal...then removed the fat/grease. Poured the defatted gravy over the shredded meat and added the remainder of the 8 oz. bottle of Chipotle Sauce and a sprinkling more of the Mrs. Dash S-West Chiptotle seasoning. The end result tasted just like Chipotle's shredded meat - fantastic ! It had tons of flavor contrary to the complaints of other reviewers. I also salted the rice after it was done cooking. Additional suggestions for serving this: serve with black beans and corn.
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8 users found this review helpful
**** CHIPOTLE SAUCE ****** - Look in your grocer section where the taco sauces are. I found an...
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Reviewed on Feb. 16, 2006 by
Caroline C
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Caroline C
Feb. 16, 2006
Very rarely - if ever - do I find myself wishing I could rate something more than 5 stars. This, however, is it!! I didn't bother with the rice, but instead added the lime juice (1 lime) and cilantro in with the chipotle sauce (I found it in the Mexican section at Meijer). I marinaded it over night, then cooked for 6 hrs on low. I added a little more chipotle sauce for a little more flavor. We had it with warm flour tortillas, guacamole, grated Cheddar, and plain white rice. Absolutely AWESOME! I would not hesitate in making this again. Thanks, Tora. V!
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7 users found this review helpful
Very rarely - if ever - do I find myself wishing I could rate something more than 5 stars....
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Reviewed on Jun. 4, 2008 by Uncle Ed's Nephew
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Uncle Ed's Nephew
Jun. 4, 2008
Answering British contributor nelepope's questions, cilantro is the Spanish name for fresh coriander leaves. It's found in the produce sections of most U.S. supermarkets. Google "Mexican grocery UK" and you will find websites that sell chipotle sauce, or you can look up a Chipotle Sauce recipe right here on allrecipes.com. Chipotle is a smoke-dried jalapeno pepper - look up wikipedia.com for excellent photos and descriptions. The smokiness adds an awesome flavor dimension! For both the cilantro and sauce, I would start with half the recipe amount and add more until you find the flavor profile you like.
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6 users found this review helpful
Answering British contributor nelepope's questions, cilantro is the Spanish name for fresh...
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Reviewed on Apr. 3, 2008 by Sarah H
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Sarah H
Apr. 3, 2008
Both the amazing taste (surprising considering it comes from so few ingredients) and the ease of the recipe earns it a five star rating from me. To give it more flavor since the people in my family like spice: double the chipolte sauce and add another can of chilies. Also: add some lime juice in with the rest of the ingredients. And if you do not want to mess with the rice: throw chopped cilantro (the more the better I think) into the pork when you shred it, then let it sit the fifteen minutes or longer afterwards. I think this recipe cannot sit in the slow cooker too long, so do not worry about that. Thanks for the fabulous addition to my recipe box! Actually making it for dinner again tonight!
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6 users found this review helpful
Both the amazing taste (surprising considering it comes from so few ingredients) and the ease...
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Reviewed on Aug. 29, 2004 by INGEBETTY
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INGEBETTY
Aug. 29, 2004
This was really good after I followed the recipe as it was written. I tried to make it without the Chipolte Sauce and found it was tasteless. (Made a special trip to the store and added it in at the end of the cooking time - is this why so many neg reviews? No Chipoltle sauce?). I also added the Cilantro and lime juice after the rice was cooked. Served the pork on top of the rice and layered homemade salsa, guac, cheese and sour cream on top. Put the bottle of Chipoltle sauce on the table for those who like it a little hotter. Definately *****
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5 users found this review helpful
This was really good after I followed the recipe as it was written. I tried to make it without...
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Reviewed on May 7, 2008 by
Mason's Mama
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Mason's Mama
May 7, 2008
YUM!!! I stuck to the recipe best as I know how ;) I only used 1.5 LB of pork and squeeze a bit of lime in at the end of the cooking. I found Chipotle Sauce by La Preferedia for $1.69 in a glass bottle, so I'm able to save it instead of wasting an entire can of chipotle peppers. I only used 1 TB of the sauce (feeding it to a 2 yr old). Will make again!
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4 users found this review helpful
YUM!!! I stuck to the recipe best as I know how ;) I only used 1.5 LB of pork and squeeze a...
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Reviewed on Mar. 13, 2006 by Johanna
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Johanna
Mar. 13, 2006
Delicious! I was trying to replicate the pork they use at my favorite fresh Mex restaurant. This recipe was almost perfect--I just sweetened it with pureed raisins (a suggestion from a friend who lived in Mexico) to taste.
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4 users found this review helpful
Delicious! I was trying to replicate the pork they use at my favorite fresh Mex restaurant. ...
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Reviewed on May 13, 2008 by
lh1lh2