recipe reviews for:

Mexican Style Shredded Pork

“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!”

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Reviewed: Oct. 4, 2009

I added LA hot sauce and used Chipotle enchilada sauce. It's all I could find in the store, but this turned out very good!

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michelleag05

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Reviewed: Sep. 23, 2009

I didn't have chipolte sauce on hand but I had chile in adobo sauce so I just used that. When I took the pork out to shred, I removed the whole chiles because I didn't want to be too crazy spicy for my kids. For those that like heat, this would be perfect for you, even with the chiles removed, it was still SPICY ! But good ! I didn't make rice with lime snd cilantro. Instead I used the squeezed lime juice on the finished shredded pork, and garnished with sprinkling of cilantro on top. My family actually ate mini slider style using dinner rolls. Flavors are great !

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sanderella

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

Very good! I used an extra can of chillis and used the Tabasco chipolte sauce. I've made it with the roast like the recipe calls for, but have also made it with a variety of pork cuts (like chops) and that was good also. We ate it in tortillas with refried beans and mexican rice. Just as good as the resturants!

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KIERAJANE

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Reviewed: Sep. 13, 2009

This turned out great. I gave 4 stars instead of 5 since I made some alterations. First I couldn't find chipolte sauce anywhere, I used whole chipolte peppers in adobo sauce instead. I also added some orange juice to the slowcooker to counteract some of the spice the whole peppers and adobo sauce were adding. The rice with lime juice and cilantro however didn't turn out, no flavor for some reason.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Sep. 12, 2009

Delicious. I found the chipotle salsa in a small can in the Latino food section of my grocery store.

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holland

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Reviewed: Sep. 8, 2009

This was OK, however, I found the sauce to be a little too watery and my pork kind of tough. I followed the recipe exactly, but it wasn't what I was looking for.

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Carla

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This was pretty good. Although, my favorite part was the lime juice I squeezed on it at the end and that wasn't in the recipe. At with the rice in tortillas with cheese, guacamole, etc.

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JLMURDO

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Reviewed: Aug. 24, 2009

I love this recipe! I did add one 8 oz can of regular cream cheese spread and it came out even better. I use this recipe for my enchiladas or just serve it with tortillas and rice. LOVE IT!

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Isa Marie

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Reviewed: Aug. 23, 2009

Great recipe. I made it according to the directions using a pork roast and it was very good.

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DOGLOVER22

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Reviewed: Aug. 18, 2009

I've made this before and it's always a hit with everyone. I, like some other people, substituted beer for the water, and I added some extra lime on top at the end. I served it with toppings you'd use for fahitas, such as sour cream, guacamole, cheese, and we wrapped them in a flour torillia. Other thing I have done, is put the meat on top of a big round and flat hard shell tortilla you can find in the mexican section in the grocery store.

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catjean

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Reviewed: Aug. 17, 2009

Great, easy recipe. Next time I will make tacos rather than serve it over rice. I was unable to find chipotle sauce, so put in 1/4 cup cut up chipotle peppers instead. It became very spicy, so I don't really recommend that.

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jennapw

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Reviewed: Aug. 10, 2009

I'm reviewing this as a taster, not a cook...My husband prepared this for us without modifications, and it was very yummy! I used it in tacos to which I added some cheese and lettuce and a roasted pepper salsa I had on hand. I'm marking this one for future make ahead ideas for weekends away... so many possibilities

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outdoorfoodie

Cooking Level: Expert

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Reviewed: Jul. 14, 2009

Amazing! So easy. I made this for my daughter's 21st birthday party and served with spanish rice, refried beans and all the fixings for tacos,tostadas and burritos. It was devoured and I had doubled the recipe! My husband loves this.

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lunchlady

Cooking Level: Expert

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Reviewed: Jul. 14, 2009

I couldn't find chipolte sauce so I bought a chipolte lime marinade and added a can of beef broth.. it shredded on it's own and we used it for pork tacos ..with shredded mon. jack chz and lettuce.. yummy

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andiattcu

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Reviewed: Jun. 25, 2009

This was sooo good. I had country style boneless pork ribs and a couple pork chops on hand so I just used those and shredded them at at the end. I put together a mix of flour, lil s&p, cumin and chili powder to dredge the pork in, before putting it in the crock pot to thicken up the juices. I added an onion, and instead of water I used beef broth and a couple dashes of worcestershire, along with cumin, chili powder, s&p, and some italian seasoning. Oh and I roasted a pablano and a jalapeno to throw in there with the green chiles. Served in tortillas with shredded cabbage, salsa, sour cream, and cheese... Awesome!

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Liser

Cooking Level: Expert

Home Town: Boyd, Texas, USA

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Reviewed: Jun. 20, 2009

Perfect crock pot meal. As mentioned before, don't add more water than instructed. Used a pork shoulder and cut into 3" cubes before adding to crock pot. I needed a little more salt.

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SBFEDI

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Reviewed: Jun. 8, 2009

Easy to make, even easier to eat. I ended up with soft tacos the first day and shredded pork Taquitos on the second day. Both were perfect applications of this wonderfully spiced pork.

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joefarmer

Cooking Level: Expert

Home Town: Hutchinson, Kansas, USA

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Reviewed: Jun. 3, 2009

This was really good and easy. Great for a potluck. I had the hardest time finding chipotle sauce because I kept looking with Mexican foods. It was with the ketchup, marinades, etc.

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cooking4pickykids

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Reviewed: May 29, 2009

Awesome! This recipe is a keeper. It was really difficult to find chipotle sauce. I ended up using a can of chipotle peppers in a can that I found at Walmart. They were whole and I dumped in the whole can. Next time I will just take one or two whole peppers from the can and blend it with some of the juice and add it.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: May 24, 2009

Came out great!! Served with full Cinco de Mayo buffet. Most people put it over the yellow rice. Watch how much chile/adobo you add - can get very hot quickly.

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