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: May 7, 2008

This was very easy. The flavor was milder than I anticipated, which was good for my kids. I mixed the leftovers in some bbq sauce for a pulled-pork bbq sandwich and that was quite good!

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Kim

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Reviewed: 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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Mason & Hunter's Mama

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: 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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DONNAE23

Cooking Level: Intermediate

Home Town: Orland Park, Illinois, USA

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Reviewed: May 5, 2008

This was awesome ! My chipotle sauce was expired so I kind of whipped together some of the ingrediants on the bottle and used..turned out fabulous ! We ate it with the rice, some of us bowl style with tortilla shells on top, some in a soft shell...totally blew my diet ! A keeper

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Tonya

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Soooooooo good!!! We enjoyed this thoroughly. I wrapped this up in enchiladas with a sour cream/cheese/onion sauce, and poured red enchilada sauce over the top along with shredded Monterey jack cheese. Awesome!

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4 users found this review helpful

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 20, 2008

This was wonderful! I used a boston butt and served on a tortilla with mild green taco sauce and onions. These are definitely leftovers I'm looking forward too!

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Fox!nSox

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Apr. 6, 2008

This was pretty good. I will most likely make again, but I will have to change it up a little to suit my tastes.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: 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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Sarah H

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

This recipe is awesome! I have made it several times. I live in Canada and can't seem to find chipotle sauce, so I buy the canned chipotles and use my hand blender to make a sauce with the green chilies. I haven't made the rice, but do serve it with homemade corn tortillas. Fabulous!

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Country Cook

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Scarborough, Ontario, Canada

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Reviewed: Mar. 11, 2008

Very Yummy pork. I would've given it 4 stars, but I didn't want to count points off since I changed a few things. Used a pressure cooker to cook the meat in less than an hour (falling apart tender), didn't make the rice, served with fresh guacamole and salsa as taco filling. Will definitely make again.

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Juliet M.

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Reviewed: Mar. 4, 2008

Great recipe! My family is not really very fond of pork, but I've made this twice now and my family loves it. Stores great and makes wonderful sandwiches later. It's especially good packed in a lunch with a little BBQ sauce on it. This worked great with a pork loin roast, and I also made it with some thick cut pork loin chops I had in the freezer.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 4, 2008

This was delish!! I did change it quite a bit to fit our tastes, but I'm sure it was great as written too. I used frozen green chiles (canned one I find to be too mushy), cooked the pork in the slow cooker WITH the lime juice, no rice. Omitted chipotle sauce I liked the simple clean citrus flavor. Cooked on low for 8 hours. Awesome, have plenty of leftovers and my hubbikins is THRILLED about that.

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Feb. 29, 2008

I followed the recipe except I added 3/4 cup of beer to the mix and added the lime juice into the crock pot too. I used Tabasco chipotle sauce. At the end when I shredded the pork and put it back in the pot I added in the cilantro and let it cook for another 30 minutes. I skipped the whole rice recipe and just served this in tortillas with other fixings. DELICIOUS!

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emcamm

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 27, 2008

Rice? What rice? This poor roast never stood a chance to even hit the plate! It was Dee-lish! I was too lazy to cut the roast and I misread the recipe and added the lime juice to the slow-cooker, but all that aside, it was superb. It's amazing what a few simple ingredients will do. This commands a repeat performance.

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juswannabme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2008

Excellent recipe! I use a generous amount of Chicken Taco seasoning from Penzey's to season the meat. I served this on top of rice and garnished with the Tomato, Corn and Avocado Salsa ( http://allrecipes.com/Recipe/Tomato-Corn-and-Avocado-Salsa/Detail.aspx ) from this site. It was fabulous! Thanks!

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bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 25, 2008

Beautiful. This versatile recipe will be in my cookbook for life. Perfect as suggested and the product is very good over rice, as well as in tacos, etc.

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Voice0fReas0n

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Feb. 18, 2008

As written, I was disappointed. Yes, I used the chipotle sauce. But when I shredded the pork and stirred it back in, I tasted it with the sauce to check the seasoning, and it was nearly flavorless--I could only taste a mild (for me) spiciness, but nothing else. So I stirred in half a can of tomato paste, the remainder of the can of chipotle sauce, and a chopped onion, and let it cook on low for another hour, and then I was happy with it.

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Avrienne

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

This was an awesome recipe. I made it at a Mexican potluck and it was one of the dishes that people had seconds of. I also had three people ask me for the recipe. We will definitely make this again.

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AKA

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Reviewed: Jan. 28, 2008

On my top five favorite slowcooker recipe list. This is so tender and flavorful....no substitutions or additions needed!

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WannaCook

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Reviewed: Jan. 15, 2008

This is just the best stuff!! I didn't make the rice since it didn't seem to get rave reviews. I just made up some basmati rice that we had on hand, and it was yummy!!! We ate it in tortillas with sour cream and guacamole, I added the leftover meat to the leftover rice and ate it as a rice bowl. I made this pretty much as written, using Tobasco brand Chipolte Sauce! YUM YUM YUM!!!

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