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: Mar. 27, 2007

I prepared this recipe exactly as given and while the meat was very tender, I wasn't crazy about the flavor. It was missing something that I can't put my finger on. Mine came out with a smoky flavor, but other than that was kind of bland. I'm going to try some of the other suggestions here to perk it up a little next time. Thanks for the recipe!

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

Very good! Lots of food though....even for my hungry family of 3 boys and I! Will do tacos with it tomorrow, and will have to freeze the rest...hope it freezes well! :)

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Jody

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Reviewed: Mar. 10, 2007

This rocked! I used a can of PBR instead of water, and Bufalo chipotle sauce (less than the amount on the recipe) and put some fresh oregano in. 8 hours later, my crockpot was happy :) Didn't do rice; whupp'd up some guac and did tacos, nummmmmmm

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KaponE

Cooking Level: Expert

Living In: Mckinleyville, California, USA

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Reviewed: Feb. 26, 2007

I didnt do the rice. I added lime juice to the roast, some cumin and chili powder, and some cilantro, and 1 chopped onion. I didnt cut the roast up, I put it in whole and after about 3-4 hours on high I took it out and shredded it and put it back in the crockpot for another hour or so. It was yummy! Made corn tortillas and topped with sour cream and shredded mexican cheese.

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Sandy K

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

This recipe was so unbelievably good! We used chipotle salsa and didn't cut up the roast and it still shredded wonderfully. I've been dying to remake this dish; highly recommended!

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NDK227

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Reviewed: Jan. 28, 2007

I made this receipe for 25 people. It was absolutely wonderful. The meat was tender and juicy and the chipotle sauce gave it a kick. I used the Tabasco Chipotle "Smoked" it gave the meat a very woodsy, smoked flavor. I would definately recommend this dish.

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Alice

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Reviewed: Jan. 17, 2007

This was very good. I did modify the recipe. Instead of water I used a 12oz. bottle of beer (which was a tip on another review) and I added 1/2 an onion. I also seasoned the meat before I put it in the crock-pot with salt, pepper, the garlic, and Chef Merito Adobo. I cooked the meat for about 4 hours and it shredded perfectly. I served it with corn tortillas, rice, sour cream, and cheese. This was excellent and my husband raved over it!

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Sara Washington

Cooking Level: Intermediate

Home Town: Stoughton, Wisconsin, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jan. 17, 2007

Thanks for the great recipe. My father is still skeptical about my cooking since I haven't been at it long but he thought this was excellent. Will make again.

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babi

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Reviewed: Dec. 6, 2006

This was a great recipe for my leftover boneless pork ribs! I added sliced mushrooms. It was a hit!

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chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

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Reviewed: Nov. 6, 2006

We love this recipe. It couldn't be easier. I also added some cilantro to the pork when cooking and used Tabasco Chipolte sauce. There is great flavor and very moist. Usually skip the rice and serve with tortilla's. There is a little kick with the tabasco, but doesn't bother the little ones.

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LEIANNEMOM

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Reviewed: Sep. 25, 2006

The pork cam eout very moist, but not enough flavor for me. A little to blah. I will make again, but add more spices. Thanks!

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Jen H.

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Reviewed: Jul. 6, 2006

Spicy, but very well flavored. The leftovers makes a great sandwich.

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Gina

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Reviewed: Jun. 7, 2006

This was tasteless. I followed exact directions (using chipotle sauce) and this was awful. I had to add a bunch of seasonings to make it semi-edible...then my boyfriend grilled up some chicken for dinner. Awful.

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CORINALAND

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Reviewed: May 5, 2006

We are huge carnitas fans but were not thrilled with this recipe. My cut of meat came out really dry and flavorless. As with other posts, there is just not a clear definition as to what the "chipotle sauce" is supposed to be. But I used canned chipotles in adobo. (About 1 or 2 tablespoons, minced.) There is no way you could use a 1/4 cup. After I made this, I did see a new product in a box by Knorr simply labeled "Chipotle". Maybe that would help with the flavor. As for the rice, we liked it. But I just stirred in the lime juice when I turned off the rice.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 2, 2006

I accidentally got chopped jalapenos instead of chopped green chilies, and it was still great! I skipped the rice and served it as a taco filling with corn tortillas, sour cream, guacamole, black beans, shredded cheddar, and tomatoes. Easy and filling. Refrigerates and reheats well.

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meowmoo

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 20, 2006

Meat had a great smell, good taste but a little bland for me-good for the rest of the family. Thanks for recipe.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Mar. 13, 2006

Delicious! I was trying to replicate the pork they use at my favorite fresh Mex restaurant. This recipe was almost perfect--I just sweetened it with pureed raisins (a suggestion from a friend who lived in Mexico) to taste.

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Johanna

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Reviewed: Mar. 3, 2006

So good and Easy - for the chipotle sauce I used the chipotle flavored tabasco sauce (the kind you find at restarants like chipotle)

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SUZWIRTHLIN

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Reviewed: Feb. 27, 2006

This recipe was awesome! I chopped up 1 small onion and minced a couple of cloves of garlic and added it to the crock pot. Also, instead of the water, I used a bottle of Corona beer and squeezed 1/4 of a lime on top of the pork in the crock pot. I simmered the meat for about 4 hours on low. I served the meat with tacos, it came out AMAZING! I will be using this recipe again and again.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Feb. 17, 2006

Delicious and easy. It's a great do-ahead recipe for company. I've done both in a slow cooker and in the oven. Make sure you shred the pork while it's still warm. I like it on lime-flavoured rice, as suggested, but my husband prefers to roll his up in a tortilla. Serve with warm apple enchiladas for dessert.

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