Reviewed: Nov. 25, 2009

It was OK. Very tender meat but next time I would leave out the cinnamon. My family did not care for the flavoring.

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Lisa

Cooking Level: Intermediate

Living In: Reedley, California, USA

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Reviewed: Nov. 25, 2009

Without a doubt, this recipe will go into my recipe box. As good as some of the restaurants I have had pulled pork in (even better) After cooking, I pulled the pork apart with two forks. Made some white rice and substituted one of the cups of water with the juices from the roast to add flavor. Heated black beans from a can to pour over the rice, and fried bananas in a little butter. OMG! The pork fell apart. Don't change anything in this recipe. Thank You!

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Nov. 24, 2009

I made this dish for my daughter's first birthday party along with Ronaldo's Beef Carnitas. It was a burrito buffet - flour tortillias, homemade salsas (complements of the husband), cheese, sour cream, guac, onions, peppers, and some of our favourite hot sauces. We love Mexican food and we loved this. Thanks for sharing!

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Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

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Reviewed: Nov. 24, 2009

While I wasn't blown away by this my picky eating sister and husband devoured it along with my kids. I'll definitely be making it again. I also didn't read the instructions very well and didn't turn it at the 5 hour mark but it was still great. Next time though I think I will rub the spices on the night before.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 24, 2009

The meat fell to pieced after cooking all day. Great flavor. The meat was a little too fatty for my liking so I cut all the fat off after it finished cooking. I sauted onion and bell peper with butter and garlic in an iron skillet unitl vegetables were tender. Cooked the meat in the oven at 400 for 15 min to crisp up the meat. Made fajitas out of the meat and veggies. Topped with salsa and sour cream. Fantastic recipe!

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Nico

Cooking Level: Expert

Living In: Meridian, Mississippi, USA

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Reviewed: Nov. 24, 2009

I don't know if my cut of meat was too fatty, or what, but the flavor was not quite what I had hoped. Thanks for the recipe but I'm going to stick with my Cooking Light carnitas one for now.

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Adamantski

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Reviewed: Nov. 22, 2009

So good! My family loved it! When it was done in the slow cooker, I put it into a pan and cooked it the oven for about 25 min. to crisp it up a bit. I served it in tortillas with tomatoes, onions and avocados. It was fantastic.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 17, 2009

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

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dheiseygrove

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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:)

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Christina

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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!!

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Jo C.

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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.

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grammajamma

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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.

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Kristina

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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!

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cindy

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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.

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Jeannie

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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!

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Julie L.

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Reviewed: Nov. 10, 2009

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

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Andre Foti

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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!

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Christy

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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.

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Branflakes

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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.

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Trisheee

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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.

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