Reviewed: Nov. 17, 2009

This was phenomenal. I followed the recommendations of other reviewers and tripled the seasoning. So tasty - thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

OMG!!!! This recipe rocks!! I actually cooked mine in a pot. I did cut the meat into sections before cooking and I also added 4 chopped garlic cloves and extra seasonings. Everyone included my 7 yr.old loved this meat. Very tender and full of flavor. Thanks for sharing:)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

I took the advice of other reviews and cut the 4lb pork shoulder into 4 big chunks. Since the surface area then increased, I had to basically keep making the rub over and over! I placed 3-4 cloves of garlic in the chicken stock and set it on high to cook for 5 hours. The smell during the last hours were toture - we were so hungry but knew we couldn't eat it yet!! It was 4/5 stars coming out of the slow cooker, but after putting it in the oven for 10-15 minutes at 400, it was 5/5!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jo C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2009

This was amazing. I was going to make Posole but saw this recipe so tried it and was glad I did. After reading reviews I doubled the spices except the cinnamon and it came out moist and soooooo good. Will have with homemade refried beans and rice tomorrow. Can't wait. I usually go buy carnitas meat; not anymore. Oh, my pork shoulder had a bone, but it didn't seem to make any difference. Thanks for the recipe. The next day I fed this to my family. My daughter over ate, my son-in-law loved it, my oldest grandson made yummy noises and my husband said I could open a restaurant with this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

grammajamma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2009

I made this to go with cheese enchiladas for homemade enchiladas rancheras and it was FABULOUS. The pork was great, tender and tasty and amazing. I will make it again soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2009

Really Good! I put it in the crockpot for about 9 hours on low. I couldn't find pork shoulder roast so I used port butt roast instead I really don't know the difference especially since it was slow cooked. This is a keeper!!! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

Love the Slow Cooker Carnitas, except I didn't really like the cinnnamon taste and while I doubled the rest of the spices I didn't double that and I still didn't like tasting it, so I doubt that I repeat that in the future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeannie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

So delicious! Followed to a "T" and really great. Cooked on low for about 12 hours and they came out perfectly moist and yummy. Highly recommend this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie L.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

Awesome! I used pork loin roast. Like many others, I doubled the spices and left out the cinnamon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andre Foti

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

Wonderful! Wow! You will love it. I followed the recipe exactly, but took the advice of many reviewers and doubled the rub. I also cut my 4 pound pork roast up into 4 smaller pieces. I didn't know what coriander was, so I skipped it... found out later it's another name for Cilantro. Oh well, it didn't matter. The pork was extremely tender and absolutely delicious. I served the meat in a whole wheat tortilla with lettuce, tomatos, cheese, and a salsa sauce. Really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

I doubled the spices and it was perfect. Next time though, I won't double the salt and I will leave out the cinnamon altogether.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Branflakes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

Simple recipe I used in enchilada's instead of chicken. Worked well and would make again. I did not cook for 10 hours, meat was done in 5 in my slow cooker, so be careful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trisheee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

delicious delicious delicious! I was only cooking for 3 people so i cut the meat in half and still doubled on the spices! I also cut half an onion in wedges and put it on the side of the roast. all day the house smelled wonderful! after only about 8 hours it was well cooked and as i pulled it out of the slow cooker, it was falling apart. it was very tender and flavorful meat! i made flauntas with it, with suggestions from another recipe. very tasty and enjoyable. i will make this recipe again and maybe make BBQ pulled pork sandwiches out of it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hollee.Palot

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

A really flavorful and easy recipe! I didn't have any chicken stock so I put 3 chipotle en adobo in the bottom of the slow cooker with enough water to come to 3/4 of my 4 pounds of meat. Following previous advice I tripled the seasonings, added a little beef bouillon and reduced the salt. I plan to freeze portions and will be making this useful recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

Absolutely delicios! After reading some of the reviews, I decided to double the spices--definitely suggest that! Also, throwing the shredded pork into the oven at 400 F for 8 minutes or so was a great idea to crisp up the edges a little. We will definitely be doing this one again...but with friends, so they can see my mad cooking skills! Thanks!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KWilkens

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

A total hit with my family! My 2 and 5 year old and my Husband loved it. They called me a Star after serving this one with taco fixings! For a 6.5 lb. pork shoulder blade roast, I did triple each of the seasonings, leaving the salt and cinnamon as recommended for that size. And added fresh cilantro to the crockpot per our preference. Cooked on low for 10 hours. Just before serving, shredded it and put in the oven @ 400 degrees for 20 min with a cup of broth poured around it to crisp it. Looking forward to making it again soon! This was super affordable to make with plenty to freeze!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

itsallaboutfamily

Cooking Level: Intermediate

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

Tripled the spices as suggested, Fantastic!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2009

DELISH! Followed the recipe exactly except for doubling the spice rub. I wouldn't omit any of the spice ingredients. The various spices work beautifully together. I made a miscalculation that turned into a pleasant surprise. I started everything in my slowcooker about 5 pm, and planned to refrigerate and start again in the morning. I ended up cooking till about 11pm then setting the cooker on warm and left it there til I got up next morning. Started it up again and cooked it another 5 hours. WOW! It was soooo juicy and tender and perfect. Thankyou SO much for this yummy reciped. BTW, Like another reviewer, I rolled the meat in warm corn tortillas an also warm flour tortillas along with guacamole dip, sour cream, salsa, and shredded cheese. This is a definite keeper. Hmmm, think I'll make enchiladas with green chile sauce with the leftover meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandie's Kitchen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

Gorgeous - being a Brit I wasnt quite sure how to serve this but we had it with wheat wraps sour cream and chives and spicy tomato sauce and it was absolutely fab - the family want it on the regular menu - thank you !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AnnieP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

Delicious!!! I have tried other slow cooker meat recipes and they all came out tasting like something from a can. This was moist and perfect. Use it in tacos, or for pulled prok sandwiches.

Was this review helpful? [ YES ]
1 user found this review helpful