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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: Feb. 16, 2006

Very rarely - if ever - do I find myself wishing I could rate something more than 5 stars. This, however, is it!! I didn't bother with the rice, but instead added the lime juice (1 lime) and cilantro in with the chipotle sauce (I found it in the Mexican section at Meijer). I marinaded it over night, then cooked for 6 hrs on low. I added a little more chipotle sauce for a little more flavor. We had it with warm flour tortillas, guacamole, grated Cheddar, and plain white rice. Absolutely AWESOME! I would not hesitate in making this again. Thanks, Tora. V!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 7, 2006

Wonderfully delicious and very versatile. Some of usate it on rice and some of us ate it on tortillas! Thanks for this one!!

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Feb. 1, 2006

My husband and son just absolutely love this recipe! This is great for working moms, and even if it sits in the crock pot a few extra hours it still comes out tasting wonderful. I did add a bit of extra chipolte sauce before serving, but this is a wonderful low maintanance meal!

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ATLEIENS

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 23, 2006

This was absolutely great. I could not find chipotle sauce so I used chipotle peppers and cut them up. It turned out too spicy, so next time I would cut back on the peppers. The rice was not as great as I thought but the meat was very tasty.

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JEENIE

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Reviewed: Jan. 1, 2006

Absolutely fabulous!! I reduced the cilantro because my husband doesn't like cilantro that much. We decided needed a bit more. I will follow recipe to the letter tomorrow when I fix it again. We ate it with flour tortillas. DELICIOUS!!

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ROBBYN FRAZEE

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kingsford, Michigan, USA

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Reviewed: Dec. 29, 2005

Very good! I didn't have chipotle sauce so I had to sub. I think it would be even better with that. I wrapped the rice and pork in a tortilla with cheese, sour cream, and salsa and it was excellent. My husband raved!

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SUSHINOEM

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Reviewed: Dec. 28, 2005

The pork came out wonderfully tender and was easy to shred. The seasonings were nice - a little bland for my taste, but my fiance raved about it. Will up the chipotle sauce next time. I did track down the sauce, in the Mexican foods section of my supermarket: the sauce definately makes or breaks this. Thanks for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 19, 2005

Very tasty, the meat was very juicy and easy to shred. I only used one can of chilies and did not make the rice; we just ate the meat wrapped in tortillas. I plan on using the rest of the meat in enchiladas. Excellent recipe!

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OreoCookies

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Reviewed: Nov. 6, 2005

This recipe was very good! I used a slightly larger pork loin roast (about 4 pounds). Also, I wasn't sure what chipotle sauce was so I bought a can of chipotle peppers and put in about half of it, including one pepper I chopped up. Looking back, I think they are talking about hot sauce. Also, I did not try the rice. It made a lot of meat. I used 3/4 cup water in the crockpot and it made too much liquid. Next time I will use less water. Mine turned out a little bland, but the flavor was better one day later. Overall, will make again.

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Jennifer

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 2, 2005

Pretty good- good flavor. We ate it with beans, guacamole, salsa, etc. The rice included with this recipe was pretty bland though. Next time I will use the recipe but skip the rice and made it with a yellow rice instead.

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TERRAWOLF

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2005

My family really enjoyed this recipe. We used the pork for burritos and added pinto beans, fresh salsa, sour cream and guacamole. Next time I will use a little less lime juice in the rice, though. It's a keeper!

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Kris

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Reviewed: Aug. 16, 2005

The absolute best recipe I have come across in a long time

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NEILSK

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Lacey, Washington, USA

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Reviewed: Jul. 31, 2005

Lots of taste.

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TRACY

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Reviewed: Jul. 15, 2005

While this was very simple to prepare, I was a little dissappointed that there wasn't more flavor. It was good with refried beans and toppings as a burrito, doubt I would make it again without really jazzing it up. Thanks anyway!

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JENSMOM1

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

Living In: Cicero, Illinois, USA

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Reviewed: Jun. 24, 2005

This dish was very good on yellow rice with guacamole, salsa, cheddar, and sour cream. The leftovers were rolled into warm corn tortillas and covered with enchilada sauce and cheese. YUMM......

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DMH0EBL

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Reviewed: Jun. 22, 2005

The pork was very good (very tender and flavorful) but the rice turned out really gummy and the lime flavor threw me off a little. My husband didn't mind it so much. I could not find chipotle sauce at my grocery store so I just used some Ranchero sauce I happened to have on hand. I plan to take the leftover meat, make up some fresh rice seasoned with pepper and cilantro, and a can of drained and rinsed black beans and make up wraps using large flour tortillas. Next time I make this, I will just skip on the rice portion of the recipe.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 21, 2005

this was awesome! I would use a yellow rice next time and I used peach salsa with it which was a nice compliment to the mix. I did add the whole chipotle and it was too hot!

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Terri

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Reviewed: May 19, 2005

Such an easy recipe! I cooked the boneless pork loin overnight on low. I used a chipotle hot sauce with only one can of green chiles (all I had). Ate mine as a burrito filling with sour cream and cheddar cheese. Will make again. Very easy to prepare. Made a lot of meat.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 1, 2005

Such a fabulous recipe! I got so many compliments on this dish! And so easy to make!

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Amanda Kay

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Reviewed: May 1, 2005

Used a pork tenderloin and 1 can of chipotles in adobo instead of the sauce and chilis separtely. Wow! Spicy and good. I forgot to get cilantro, but will next time!

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