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 21, 2012

This is the best pork for tacos! The family made tacos and I made a rice bowl. Everyone enjoyed the flavor.

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Reviewer:

Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

Reviewed: May 20, 2012

Excellent! Super easy, the slow cooker does all the work. Used it as filling for enchiladas with mole. Great recipe

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AMERICANSCHOLAR

Reviewed: May 19, 2012

I made the recipe to use for pork tacos. My only addition was 1/2 of a chopped onion when putting everything in the crockpot. The meat was tender, very flavorful but too spicy or salty. It was a huge hit at our family dinner and everyone went back for seconds on the tacos!

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auddrey

Reviewed: May 15, 2012

Wow! Very tasty - I served this to company as pork tacos with slaw and it was awesome. I wouldn't change a thing - I've made this several times and it's now a family staple. Thanks for sharing a great recipe!

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Reviewer:

partyofseven

Reviewed: May 11, 2012

Where I live, the stores always have what they call "country-style" pork ribs and almost always have pork butt (Boston butt), so those are generally the most economical purchase. I have to de-fat the drippings, but the meat is more flavorful than pork loin. I follow recipes none too closely, adding more chipotle peppers (canned) than called for. Adding a small can of jalapenos suits our taste, too. Peppers are stronger when added at the tail-end of the cooking time; they will mellow themselves considerably during long cooking.

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Reviewer:

family-cook

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Salt Lake City, Utah, USA

Reviewed: May 6, 2012

Absolutely wonderful. Don't change a thing, this recipe is awesome. So much flavor! I used two forks to tear the pork apart.

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Reviewer:

Aisha

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: May 6, 2012

Everyone couldn't stop raving about the pork at our Cinqo de Mayo party! For a 7 lb. pork butt, I did one bottle of the chipolte sauce, 1 LG can and 1 sm can of diced chiles, 1 bottle of beer ( I think it was boston lager) the salt and garlic, and a major handful of fresh cilantro, and put it in the oven on the slow cook method. That stayed in there for about 10 hours. It came out perfectly tender and flaking apart!! I added some cumin per some of the others suggestions after the pork was shredded. Then I just put it in the fridge for a few hours and warmed it before everyone came over.....Delicious!!

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KRISTY L

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Dallas, Georgia, USA

Reviewed: May 6, 2012

I've made this twice - the first time I used a can of chipotles in adobo sauce instead of the chipotle sauce, and it was great. Then I tried it as written last night - again, great. After it was cooked I put some of the shredded pork into a frying pan and crisped it up, creating carnitas. Crispy, yummy good and we'll use the leftovers in burritos with the rice. Like the rice so much it's how I prepare it now.

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Reviewer:

Lynn

Reviewed: May 5, 2012

Delicious!!!!! It was a big hit with the family!!!

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Reviewer:

susan

Reviewed: Apr. 23, 2012

I was really excited for this recipe, made it as is, and the pork came out a bit on the bland side and not at all what I expected. As for the rice, it came out a little mushy. Maybe browning the rice in a little bit of oil first would have made a difference with less water.

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