Reviewed: Sep. 17, 2009

This is a pretty good recipe although I didn't follow it exactly. I left out the cinnamon. And to get the great carnitas taste you must have chipotles and adobo sauce. I seeded and minced 2 chipotles and added 3 tbs. adobo sauce. I also used minced garlic instead of garlic powder. Ground that with a pestle and mortar with other spices. I used more than 2 cups of chicken broth to cover the meat completely and after I shredded it, I spread in over a foiled baking sheet with a few ladle-fulls of the broth and baked it for 15 min. @ 400, halfway through, stirring meat around. I bought 2-2 lb. cuts of pork shoulder, bone-in and served in on corn tortillas with lime juice and Tapatio sauce.

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April

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Reviewed: Sep. 12, 2009

I had no idea how inexpensive pork shoulder is, making this as affordable as it is yummy! The recipe is so easy and the flavors are amazing. Do not omit the cinnamon as suggested in other reviews...it is the true "surprise" ingredient that makes it so special!

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Geordie Girl

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Reviewed: Sep. 10, 2009

I made some changes as suggested by others but somehow missed the suggestion to triple the spices- which I will do next time. I cut the meat into chunks and cooked in the crock pot for the day. I shredded it and put it in the fridge overnight. The next night for dinner I put the shredded meat on a cookie sheet and in the oven at 400-degrees for 10 minutes which heated it up well and made it crispy. I used the meat in burritos and it was great. I will make it again but add a lot more spice and also cook it in the crock pot with a few onions.

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hs in so cal

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

I left out the cinnamon and I cut the roast into chunks. I also increased the spices. Otherwise I followed the recipe. As suggested by another reviewer, we topped it with the 'Avacado Salad with Sour Cream and Bacon', and also diced tomatoes. My family loved it. It was superb.

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Kristine

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Reviewed: Aug. 31, 2009

I haven't given 5 stars in a while ... but this recipe is fantastic. The minor changes I made did not alter the recipe so much that it is an actual new recipe, which I see so often in the comments. I doubled the spices except for the salt and the cinnamon. I cut the roast up into quarters. I added whole cloves of garlic to the broth. Last, I browned the meat after I shredded it ... took only about 20 minutes at 400F. My family all raved and asked if I would please make it again. At the end of dinner they were already arguing over who would get the leftovers to eat the next day. The cinnamon adds a little something special to the flavor, but I would not add more than the recipe calls for. I might reduce it a bit next time, but I like the uniqueness it gives to the pork.

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aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 30, 2009

easy and delicious!

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Eileen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Muskego, Wisconsin, USA

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Reviewed: Aug. 29, 2009

Thank you for this delicious and easy to prepare recipe. My family loved it!!

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hannacvt

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Reviewed: Aug. 29, 2009

Perfect flavor for carnitas. I doubled the spices except the cinnamon (used 1/4 t.) and cut the roast into 4 pieces. Cooked on High heat in the slow cooker for 5 hours, then shredded slightly and baked on cookie sheet until edges were just starting to crisp, about 15 minutes. Hubby raved! He has ordered carnitas alot from different Mexican restaurants and put these at the top of the list of his favorites. Thanks for posting this easy and great recipe. We will be using it over and over.

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SWEETPEA3087

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Reviewed: Aug. 29, 2009

Loved it! I left out the cinnamon (had a previous bad experience with cinnamon in a middle eastern stew) and I did cut the meat into large chunks for better permeation of the spices. I also pan fried it in a little veg oil to crisp it up a bit- served in tortillas with pico de gallo & guac- it was awesome! Will definitely make this again.

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Jill

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Reviewed: Aug. 25, 2009

I made the recipe as is except for i doubled the recipe. I didn't double the salt or the cinnamon though. Turned out great!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 20, 2009

Fantastic! I really only tried this because I had almost everything on hand and wanted to throw something in the crock pot this morning. I was worried about the cinnamon, as I wasn't sure I would like the taste of it in the meat. But I put it in anyway. As per others, I doubled the spices, left out coriander, and used just the originally called for 1/4 tsp of cinnamon. We had the meat as taco filling with salsa, sour cream, etc. My husband, who likes my cooking but doesn't usually "rave", said this was a 10!

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mrs.tisch

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Reviewed: Aug. 20, 2009

This was an easy and delicious recipe! I read a lot of the tips and found it was helpful to triple the spices. I rubbed the meat with half the spice mixture and let it sit overnight. I also crisped it up in the broiler, and it was sooo good. The cinnamon is AWESOME! If you love unique, delicious flavors, try this recipe!

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mojoginko

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Reviewed: Aug. 19, 2009

I've made this one before and its great! Didn't change a thing to the actual recipe. I did put the meat in the oven after cooking in the crockpot to "crisp" it up some.

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Lisasdoilies

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Reviewed: Aug. 10, 2009

This was very good. I did as the other reviews suggested and doubled up on the spices. I also found that pan frying it afterwards really brought out the flavors in it. Will make it again.

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Hemmert

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Reviewed: Aug. 9, 2009

Quite good, definitely at least double up on the seasonings. Good for burritos or with barbeque sauce in pulled pork sandwiches.

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it7276

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Reviewed: Aug. 7, 2009

My family loved this. It is so easy and tastes great. I did follow other reviews and doubled all the spices except the salt. Have made this multiple times and will make again.

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Jaime

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 2, 2009

Totally awesome, plenty of leftovers to eat off of for a few meals, and great low-stress meal to make for entertaining. I also quickly ran out of rub so I tripled it as recommended and it was fabulous. I've made this twice and received many compliments (and you barely do anything!) People think you slaved in the kitchen all day! Chili powder is a must and I used minimal cinnamon (mostly b/c i'm afraid of the strong flavor). This will be added to my permanent recipe book! PS: if you want it spicy, add red pepper flakes!

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