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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: Nov. 18, 2011

I wanted to love this, but like others was disappointed with the lack of flavor. Added more chipolte sauce and that helped(used Cholula brand chipolte sauce). Not worth the money I spent on the pork loin to make again. :-(

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3 users found this review helpful

Reviewer:

TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Nov. 15, 2011

Was super easy and yummy! I made it even easier and used Minute rice instead of the long grain and it worked great!

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2 users found this review helpful

Reviewer:

Hallie0601

Reviewed: Sep. 23, 2011

First time I have made mexican food by myself. I will be making this again soon. I get off of work very late and did not have 7 hours to wait, so this is what I did... First I brouned the pork pieces on all sides, in a pot, on the stove. I added all the ingredients as listed (except, used chicken stock instead of water.) Brought to a boil for maybe 10min, covered and continued cooking on medium. Preheated the oven to 350 degrees. Once preheated everything was put in a oven safe dish with a lid and put in the oven for appox 2 1/2 hours. Continue checking so meat doesnt become dry. This worked out excellent for me. My friend is begging me to make this for his birthday. This recipe is a keeper.

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7 users found this review helpful

Reviewer:

CristyKay

Cooking Level: Intermediate

Reviewed: Sep. 14, 2011

Was okay but I will probably not make again.

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3 users found this review helpful

Reviewer:

lizzie84

Cooking Level: Expert

Living In: Schenectady, New York, USA

Reviewed: Sep. 9, 2011

One of the tastiest things I have ever made. I used almost a whole bottle of chipotle sauce, used yellow rice and mixed in cilantro and lime juice, also accompanied it with jiffy cornbread but added a fresh chopped jalapeno pepper and 1 cup of mexican blended shreaded cheese. This is terrific, even my kids loved it!! They are pretty picky.

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2 users found this review helpful

Reviewer:

Kimberly Hicks

Reviewed: Aug. 28, 2011

I followed the recipe exactly except I think (by accident) I used more chipolte sauce and I used adobo to seasn the meat instead of salt. Next time I will use an additonal can of green chiles. Even my kids ate it and it wasn't too spicy for them. I served with flour tortillas and all the fixin's! YUM

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5 users found this review helpful

Reviewer:

chelsieh

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 10, 2011

I was quite disappointed given some of the great reviews here. I followed the recipe exactly and even threw in some chopped onion and southwest chipotle seasoning for extra flavor. We had it in tacos with tomato cilantro and cheese garnish. It was extremely bland and lacking flavor. I was surprised even after using the entire bottle of chipotle sauce. I won't make this again.

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7 users found this review helpful

Reviewer:

BethAnne923

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

Reviewed: Aug. 7, 2011

I made this a week ago and am still enjoying the different ways I can use the meat for meals! I did not have chili peppers or chilpotle sauce so I just used about a half a jar of chopped jalapenos and a can of diced tomatoes. I covered the meat with a Corona beer and it is fabulous! I have defrosted it in a pot with some butter, olive oil, brown rice and seasonings and it is a fabulous chunky soup with lots of good flavor. I will most definetly be making this again, next time I will add the rice right to the crock while the meat cooks to make it an even faster meal.

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3 users found this review helpful

Reviewer:

mhorselover

Reviewed: Aug. 3, 2011

I found some boneless pork ribs for super cheap (only $1.29/lb) and used about 3.5 lbs cut into roughly 2 inch pieces. Like just about everyone else, I used canned chipoltis (about 5 oz) with a splash of water to get a nice sauce and fire roasted green chiles. I used about twice as much of the chipolti sauce and we're divided if it is spicy or wicked spicy. Very good and easy to modify if you're feeding kids or people who don't like spicy. Will try the method again when we want a different mexican style chicken.

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4 users found this review helpful