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: 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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Stacia

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Reviewed: Jan. 14, 2008

Very good every time! I cut back the salt and add other veggies too :)

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TERESEMARY

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Reviewed: Nov. 14, 2007

I think I could live off of this recipe. It was great. The part for the rice, I didn't have the ingredients for so I served with plain basamti rice which was wonderful. Although, I believe a large chain mexican restaurant from Denver CO, serves their rice in a similiar fashion and I love their rice! Also, I used chipotle sauce from a can in with the traditional mexican food items. I made these into enchiladas by making an enchilada sauce and using lots of cheese and they were great. Then I froze some (freezes well) and then turned that into soft tacos. A very versatile, simple, and delicious recipe. This will get plenty of use in my home.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 9, 2007

DUDE! We cook this for parties and long weekends. Its always eaten every day until gone./Don't deny until you try

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BIGoleWILLYv

Home Town: Mingo, Ohio, USA

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Reviewed: Oct. 27, 2007

Could not pick up with the fork it just fell to peices had a great flavor! Used to make burritos.

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MISTYCLOUD

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Reviewed: Oct. 6, 2007

I couldn't find chipotle sauce at the store, so I used chipotle salsa. I meant to sprinkle some cilantro in at the last minute but forgot to. I also didn't make the rice, but simply served the pork with beans, cheese, sour cream, olives and salsa. Hopefully this will freeze well, because I have alot leftover.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Sep. 17, 2007

Very easy, and delicious!

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JORGENMAN

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Reviewed: Sep. 9, 2007

YUMMY! The only changes I made were to add some onion to the slow cooker and I added some chicken broth as well. I served as tacos with lettue, cilantro, salsa, and cheese and it was AWESOME!

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Melanie

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Reviewed: Sep. 5, 2007

This was very good. The rice was not good at all but the roast was. It is even better the next day bc all the flavors have married together. I woul definitely recommend the meat part but the rice part I would leave out.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 4, 2007

Mediocre results. I went to the trouble and expense of finding all the right ingredients. Not worth it.

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NoDoMama

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Living In: Thornton, Colorado, USA

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Reviewed: Aug. 28, 2007

Outstanding recipe. As I sometimes do I tried to make exactly as the recipe calls for so a fair review can be done. I only put in beer instead of water and a little less cilantro. I was very pleased with this recipe.

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oldsingledad

Cooking Level: Beginning

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Reviewed: Aug. 16, 2007

Excellent recipe! This tasted a lot like Qdoba's shredded pork. Yummy!

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BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

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Reviewed: Jul. 16, 2007

I made this dish for a "southwestern" dinner party I hosted. I had a lot of things to do before the party, and was in search of something EASY. There was a lot of other food begin brought over, so I must admit that I wasn't terribly concerned whether this recipe was an award winner or not... But I tell you what -- not only was it incredibly easy, but it IS an award winner. I was so pressed for time in the morning that I didn't even cut up the pork before putting it in the crock pot -- I just tossed it in whole. It still came out tender and was easy to pull apart with a fork. The was the only change I made. All my friends RAVED about it (and they're all a bit finicky). I could not have been more pleased, and have made it two times since. My friends have made it as well. Thank you SO much for this recipe!!!!!!!

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Diana

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Reviewed: Jun. 27, 2007

I had about a half an hour until dinner and was looking for a recipe to use up the extra shredded pork roast I had in the fridge. I also was keeping an eye out for a recipe that would help me use the cilantro and oregano from the garden. I loved the rice and I improvised with the pork quite a bit, using ingredients I had on hand. Into a large covered pan I put the pork, chili peppers,and garlic. Then I added salsa, fresh oregano, canned tomatoes with chili peppers, and cumin. I let it simmer on low to let the pork absorb the flavor. It was amazing! Next time you have left over pork roast think of this recipe!

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Sera N

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Reviewed: Jun. 13, 2007

Great recipe. I stuck it in the crock as noted in other recipes. I did include chicken stock so that the meat wouldnt dry out...this was SUPER TASTY and smelt WONDERFUL. Made even better leftovers!

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LISE03

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Reviewed: May 24, 2007

This was like WOW! I used it as taco meat. Couldn't find chipotle sauce in the store, so I used taco sauce instead and added chipotle pepper to spice it up. Did add lime to sauce to add a little zing. It was great. Would likely work for chicken or beef, too.

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HelloMe

Cooking Level: Expert

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Reviewed: May 16, 2007

I was very happy with this receipe. I could not find the Chipolte Sauce, but made my own and my husband was very happy and so was I. Will make it again. Thanks!

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: 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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Judy

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Reviewed: Apr. 23, 2007

Awesome! The chipotle tobasco sauce is the way to go. I couldn't find it at first, but I'm glad I did. We'll be making this a lot.

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janelle

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Reviewed: Apr. 21, 2007

Great recipe. I couldn't find chipotle sauce. McCormick Grill Mates has a chipotle pepper marinade that I used (about 1/2 packet) and mixed in some extra water. I also added some cumin to the pork before shredding it which gave a nice Mexican flavor.

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