Reviewed: Jan. 19, 2012

I thought it lacked flavor. I made it as directed. When I found there wasn't much flavor I added cumin, carne asada seasoning, salt, & garlic powder. Later I added some enchilada sauce and that improved the flavor. I think it would be better to nix the bag and the water, add the extra seasonings and the enchilada sauce and cook it in the crock pot.

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Reviewer:

Kristy Walker

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Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Reviewed: Oct. 23, 2011

This dish is good quick and easy but you have to add a little more to give it a lift. acho peppers give it a smokey flavor or chipolte

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Reviewer:

chefjoe

Home Town: Chicago, Illinois, USA

Reviewed: May 6, 2011

Wasn't anything special. Definitely needed salt. The spices did not do anything special for me and did not flavor entire roast, only exterior crust. The salsa was the only special quality.

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Reviewer:

Handful

Cooking Level: Expert

Home Town: Ada, Ohio, USA

Reviewed: Dec. 12, 2010

The pork broke down more than I would have liked, so next time I will cook it shorter. Also, I would add a can of chilies.

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Reviewer:

Anne MH

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010

Added cumin. Didn't do bag or water. Just put everything in the crock pot and the meat was so tender. Served as shredded pork tacos w/ warm corn tortillas and garnished with cilantro, cojita cheese, and radish slices. Very authentic in flavor and super easy to make.

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Reviewer:

WalkingStomach

Reviewed: Jul. 7, 2010

After reading some of the other reviews I modified this recipe and it was FABULOUS! I omitted the chili powder, water, salsa & 1 can of tomatoes). Trim the roast and brown with 2 tbl fresh onion & garlic. While browning, season with Knorr Chicken bouillion (I don't measure so start with a little and add as needed). 1 tbls cumin and dried cylantro. Add 1 19oz can of Las Palmas Green Enchilada Sauce and 1 10oz can diced tomatoes. Bring to a boil then cover and cook on low for 3 hours. After 3 hours, skim any fat off the top and cut the roast into chunks. Cover and continue to cook until roast is done. Add Cut potatoes and carrots last 15 minutes. I served this dish with rice. ENJOY!

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Reviewer:

ginna

Reviewed: May 10, 2010

really good, I did one jar (large) salsa and one can Tom/green chili and one cup of juice, added garlic, cumin and red pepper flakes.

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Reviewer:

Jaybeew

Reviewed: May 1, 2010

just put in the dutch oven for 8 hours, added adobo and cumin. wont add as much water next time. great !!!

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Reviewer:

Jaime

Reviewed: Jan. 22, 2010

Sooooo GOOOOOOD! Fantastic! Has good flavor and spice! I just threw everything in the crock pot together...didn't mess with the bag and the water or the dutch oven. I used one big 24 oz jar of salsa so it wasn't the full amount but it still turned out great...and probably better bc the recipe doesn't need anymore liquid. I added some garlic salt and fajita seasoning towards the end. Awesome recipe!

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Reviewer:

Kristen

Living In: Corpus Christi, Texas, USA

Reviewed: Jan. 20, 2010

This was very good but it needed something in my opinion. Not really sure what though! My only mistake was not taking enough fat off of the pork before cooking it so definitely make sure to cut all the fat off.

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