LOVE this. Made it in the crockpot with slight variations: omitted Lipton soup mix and instead made a rub of garlic salt, onion salt, cayenne, salt and pepper - rub evenly over roast and sear on all sides. Cover with carmelized onion and garlic and topped with pico de gallo (tomatoes, onions, cilantro and jalapeno mix) - Added black beans and a few coarsely chopped red peppers and added liquid as suggested. High - 8 hours, shred with 2 forks and crack lid for last hour to help thicken. Serve over rice, top with avocado and mexican creme (sour cream would be fine) and pass tortillas. Instantly became a family favorite - Mucho delicioso!!! :)
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LOVE this. Made it in the crockpot with slight variations: omitted Lipton soup mix and...