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: Jun. 10, 2008

This was very good. I prepared it all the night before, then turned it on in the morning before work. I added a chopped onion and about 5 garlic cloves. I also only put about 3/4 cup of chicken broth, it was plenty. As it cooked there was more liquid. At the end I did end up putting in a knorrs tomato chicken bullion. Next time I may up the chipotle just a bit. Served it with rice and some pinto beans and some tortillas. THis will be something I make again for sure.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Jun. 10, 2008

I agree with everyone else - this was excellent and SUPER easy. It makes a great burrito filling. I wasn't sure what to buy for the Chipotle sauce, so I would put out there for others that Tabasco makes a Chipotle sauce in a jar just like their Tabasco Sauce. I found it near the ketchup, BBQ sauces, and bottled marinades.

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kyalowitz

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Reviewed: Jun. 10, 2008

used this as a burrito filling. could only find a 2 1/2 pound pork tenderloin, but it worked just fine. couldn't find the chipotle sauce, but got the 4 oz. can of chipotle peppers in adobo sauce, added water and purred it into sauce and used the 1/2 cup called for. it made 8 burritos, i shredded 8 ozs. of sharp cheddar cheese and divided it among the burritos. it's great! going to try this with beef also. this ones a keeper! didn't make the rice part of the recipe, just the meat.

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Leslie L. Bennett

Cooking Level: Expert

Living In: Sapulpa, Oklahoma, USA

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Reviewed: Jun. 10, 2008

This is quite tasty. However, I would suggest trimming off a good bit of the animal fat and adding olive oil. I felt that the pork fat made the meat kind of gelatinous once it was all shredded up.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

This was ok.

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Monica

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 9, 2008

Really really Good! Even my picky 6 year old daughter liked it. When I first made the rice and tasted it I thought it wasn't very good. The taste of the lime and cilantro was overpowering. But when you top it with the shredded pork - WOW! The combination of all the flavors? Delicious! Like another reviewer mentioned I added about 1 1/2 tsp. cumin to the pork before cooking. Next time I might add a touch more for flavor. I may also try adding some black beans. I think this would be equally as delicious made with beef or chicken.

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Irishembi

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 9, 2008

Excellent recipe. To tweak up the flavor, I added sliced onion, crushed garlic, and sprinkled the uncooked pork with Mexican seasoning. I used a whole pork butt--there is no need to cut up the meat before putting it in the crock pot. It shredded easily after 7 hours. After shredding I poured out some of the liquid and added a couple more tablespoons of chipotle sauce. I used Tabasco Chipotle, which was fine. We served it over the lime rice, my wife and I both agreed next time we would use it as a filling to make fabulous burritos!

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Jon

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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Reviewed: Jun. 9, 2008

This was an excellent meal! I added some cumin, salt, and pepper after I shredded the pork. We ate some on flour tortillas and some over the rice, with cheese, sour cream, and Fresh Salsa 1 from this website. Thanks!

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Missy S

Cooking Level: Intermediate

Living In: Lexington, Missouri, USA

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Reviewed: Jun. 8, 2008

This was really good. Not outstanding, but very good. Followed recipe, except I added onions to slow cooker. Even better reheated the next day. topped with green onions and chopped tomatoes ( no salsa on hand). Definately will make again.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 8, 2008

Question... I don't live in the US anymore and (SO UNFORTUNATELY) had to get rid of my crock pot before we came. No one here has a CLUE what a crock pot is. I tried to slow cook some pork the other day on the lowest setting on the stove top. We went out for a 4 hr bike ride and I came home to a dry, charred, pork tenderloin. (The prices of meat here are unruly! How they sleep at night charging this much for meat is beyond me.) Help? Please?

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AmericanInZurich

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Reviewed: Jun. 7, 2008

I followed several of the suggestions from reviews and this recipe was just awesome! Cooked 10 hours in the crock, drained the juice and skimmed fat. Pulled pork, and added enough juice to keep it moist. Didn't have the chipotle sauce, but, found I had a "hot" chipotle flavor hot sauce that I spinkled all over when meat was cooked. Also added cumin while cooking along with one whole onion, and a can of tomatoes and chili peppers. Cooked white rice with lime and cilantro, mixed meat in a bowl with rice, sour cream, black beans and guac. DW "raved" said it was better than Chipotle!

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Tim

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Reviewed: Jun. 6, 2008

My family enjoyed this dish quite a bit. I asked was it a 4-star or 5-star meal. The said 5! I only changed one thing: I added the cilantro to the cooked rice and let it sit for a few minutes before serving instead of cooking it in with the rice. Leftovers became pulled pork sandwiches on toasted wheat buns for a summer's afternoon lunch. Thanks!

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lila's kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

My new favorite! Tastes like Qdoba's shredded pork.

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Megan

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Reviewed: Jun. 5, 2008

Fantastic! I used a pork sholder carne asada style becuase thats what I had. I threw it in the crock frozen and cooked on low for 9 1/2 hours. I did everything else as written in the recipe.

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funmamma

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Reviewed: Jun. 5, 2008

Excellent! Used the HOT chili peppers and am glad I did. When combined with the avocado dip and sour cream over the delicious rice with lime/cilantro - - we all ate too much. Very flavorful and look forward to pull pork sandwiches tomorrow! MMMMMM

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Walt Wayne

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Jun. 4, 2008

Loved this - I made the rice with a bottled lime juice and it was a bit too "lime-y". :) I also used brown rice to make it a bit healthier. I couldn't find any chipotle sauce in our store so I bought the chipotles in adobo sauce and cut up about 4 or 5 chipotles and threw them in the crock pot. When i first took the pork out and tasted it - it was okay, but once I shredded it and let it sit back in its own juices - it was superb. I served it over the rice in a bowl. Was very good. Will definitely make again. I think this would be good as enchiladas, tostadas, burritos, etc.

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eventolo

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 4, 2008

To Nelepope in UK. Cilantro is a green herb that looks like Italian parsley but tastes totally different. (sometimes called coriander) I see Jamie Oliver & Nigella Lawson use it constantly so it's available. You can buy smoked jalapenos in adobo sauce in the can (chipotles) or Tabasco makes a chipotle flavor hot sauce as do many other brands. Chipotle is HOT.

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LONERSJ

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Reviewed: 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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Uncle Ed's Nephew

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

This is one of our favorites!

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Jawlik

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

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Reviewed: May 13, 2008

Very, very good! This is a keeper! I stuck to the recipe as much as possible. I only had 1/2 of the pork needed, but used the same amount of other ingredients and it turned out great! Served it over the rice along with fried flour tortilla strips. While it was cooking, I thought it might be a little too spicy for my 4 year old, but after trying it, she loved it. My husband ate way too much! It is in my recipe box! Thanks for a good one!

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