Reviewed: Dec. 24, 2008

Made this today for a party and it was excellent. I made a few changes to it. First, I rubbed the pork with a combination of Ancho, and New Mexico chili powder. Second, instead of water in the slow cooker, I used beer. I used drained diced tomatoes and added hatch chilis seperatly. Finally during the final cooking, I added cumin and stuck a whole ancho dried chili in to add some more flavor. As someone else said, fresh lime squeezed over it when you serve it is a must.

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LEARNED

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Reviewed: Dec. 17, 2008

Wow - this was so yummy! I halved the recipe and we had more than enough! I shredded it and we made tacos with guacamole, sour cream lettuce and hot sauce! I will definitely make again! Thanks!

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Dec. 2, 2008

I've made this twice now and have enjoyed it both times. I used chipotle peppers in adobo sauce (after running the peppers through the mini food processor). They really added the extra kick I was looking for. The pork was great on corn tortillas and then I made enchiladas with mole sauce out of the rest.

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ferrermartinez

Cooking Level: Expert

Home Town: Irving, Texas, USA

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Reviewed: Nov. 22, 2008

Easy to make! Everyone loved it

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Kimmer

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

We loved this recipe! Very easy to make and has a wonderful flavor. We substituted some of the water for chicken broth. We ate like a stew the first night and the night day made tacos out of it. This recipe is a keeper!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 17, 2008

I tried this recipe with some reservations about the salsa and I was right it just wasn't exactly what I was looking for I may try it again using home made chili sauce instead the kids ate some but not much and my husband ate some as well but no one really commented on it which means it was not all that great.

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karen

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 21, 2008

I made this on the weekend & it was soooooo good ,a true compfort food.I am having company this weekend & I`m going to serve it again.( I froze the leftovers )

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nancy

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Beaverton, Ontario, Canada

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Reviewed: Oct. 10, 2008

Great recipe. I found that by using pork chops it cooked a lot faster. Just cook then cut the pork into small pieces. Next time I'll cook with the salsa a litle longer so it won't be so watery. I premade burriotos with this and cheese. They were gone in no time. An easy after school/work snack. It was great!

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Tammi T

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Reviewed: Oct. 4, 2008

This was pretty good although my family decided that it needed more kick. I added some cayenne and salt at the end of cooking and will use hot salsa next time. I also refuse to cook anything in a plastic bag -- that cannot be healthy. I cooked everything in a crockpot. I would probably make it again with modifications.

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i.e.

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

Made it for the first time today and it was excellent my family really enjoyed it. I also think this could serve as one heck of a base for a lot of improvisations. I diverged from the recipe in the following ways: I put all the juice from the bag in. I think that made it too liquid unless you strain it at serving time. I think next time I'll try removing the liquid from the tomatoes and use all the juice from the meat. I didn't use a Dutch oven, I put all the ingredients back into the slow cooker while I shredded the beef, brought it to boiling on high and then let it go for an hour on low. I also threw in a small can of green chili peppers since I was using Pace mild salsa. Even with them added I still got compliments from the pepper sensitive folks I have to feed.

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Dilettante

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Reviewed: Sep. 8, 2008

Amazing dinner prepared in tortillas. And, we are looking forward to serving it along with eggs for breakfast in the morning.

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Denise

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Aug. 21, 2008

UPDATE: Had leftovers today and they were very yummy! I was worried that the meat would dry out, but it didn't. My bf had leftovers (eaten spooned over tortilla chips - with all the fixins) and also enjoyed it (and he HATES leftovers - lol). Very good! I was skeptical at first... my roast, when taken out of the slow cooker, had a lot of fat on it (which grosses me out!). After I shredded the meat, it was perfect! I followed the directions to a T, except for halving the recipe for my bf and I (I have lots of leftovers for tomorrow and the weekend, even after me having two servings and my bf having 4!!!). Served with soft corn tortillas, shredded lettuce and cheddar cheese, chopped tomatoes, fresh lime and sour cream. Next time, I'll prepare with green salsa or either top each helping with some. This goes particularly well with Spanish rice. Thanks for sharing such an easy recipe!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 9, 2008

This was a great flavour. I added a couple of things though, in my opinion, enhanced the flavour even more so. Added 3 cloves garlic and 1 half of a lime( rind and all). Let it all cook together. the lime added such an amazing flavour to the dish, I couldnt imagine it without it. Thanks for the recipe. Definetely a keeper!

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DEXTERSMAMA

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Reviewed: Jul. 29, 2008

DANG this is awesome. I rubbed the roast in the spices and soaked the whole roast overnight in the fridge (if you do this, cover it well or it will stink up the place). It was SO DELICIOUS, made it c my homemade chipotle lime rice. My boyfriend ate it for 4 days with NO complaints. THANK YOU!

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Andrea Wilson

Cooking Level: Intermediate

Home Town: Dravosburg, Pennsylvania, USA

Living In: Canonsburg, Pennsylvania, USA

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Reviewed: Jul. 3, 2008

Easy and Excellent! This took about 2 hours (before final hour with sauces) to cook in a pressure cooker. Excellent taste. I will serve tomorrow for company, hopefully they will enjoy as much as me.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jun. 15, 2008

WOW! What a fabulous recipe. I cooked the pork in a digital pressure cooker. This will be a favorite recipe for our family! Don't hesitate to try this one everybody, you won't be disapointed.

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LOR9

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Reviewed: Mar. 18, 2008

I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe.

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DRAGONHEART

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Reviewed: Mar. 2, 2008

This recipe is incredible. I love using the slow cooker, because it is so easy and this recipe is no different. I have used this multiple times and it will be a staple in my menu. It is the best for using a shoulder roast. Since there are just two of us, I freeze some of the pork for easy future meals. Thanks for this awesome recipe. I have given it to many family and friends. I highly recommend it!! Thanks.

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Wendy G

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Reviewed: Jan. 18, 2008

This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat....

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Rex

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Fleming Island, Florida, USA

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Reviewed: Dec. 12, 2007

Perfect!! This is way to easy. Everybody loved it! Thank you.

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Fuller

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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

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