The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 8, 2008
This EASY and good! I trippled the seasonings except for the cinnamon and salt. and it only took about 8 hours to cook! I will make this again!
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Photo by Angala

Cooking Level: Intermediate

Home Town: Tigard, Oregon, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2008
When I cooked this the house was filled with a delicious smell. But I was very disappointed when the meat came out bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Nov. 2, 2008
Followed advice as given by "naples34102". Liked it so much, I'm making it again for company. Super moist.***Review Update: I've made this 5 times now and it's been consistently fantastic until this last time. It was a little bit drier and slightly more chewy. I cooked this batch from a previously FROZEN rump roast and will NEVER FREEZE the meat again! Why spoil perfection!
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Photo by FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2008
Snore... dry and chewy - not enough flavor. Will not waste my time on this one again.
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Cooking Level: Expert

Living In: Walnut Creek, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 22, 2008
Delicious! I doubled the spices, omitted the cinnamon, and left everything else the same. It was a hit and I will keep this one around. THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 2008
Fantastic! I was looking for a comparable carnitas recipe to the carnitas from Rubios, and these hit the spot! I tripled the spices as recommended by other reviewers, with the case of the exceptions below. I ran out of chicken boullion, so the stock was 3 parts chicken/1 part beef boullion. Because I used the boullion instead of homemade stock (I used it up last week for soup) I also cut the tripled salt in half. All in all, it was bloody fantastic and nothing was left when we were done eating.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 24, 2008
I followed the recipe exactly as written and it turned out EXCELLENT. So easy and so very good.
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Cooking Level: Intermediate

Home Town: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2008
Excellent! I added chili powder, rubbed in the spices and then browned mine in a little olive oil on all sides before it headed to the pot. The left-over's were used in a tamale pie the next night. Can't wait to make it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 22, 2008
Hubby said these made better fajitas than he'd had in an restaurant. I added a quartered sweet onion to the crockpot, as well as fresh minced garlic. Also quartered the meat and doubled the spices.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 15, 2008
I made this recipe with the suggestion to double up on the spices except for the cinnamon, but the cinnamon really ruined this recipe and it was too salty for my taste. I liked the other spices and will make again using water and absolutely no cinnamon.
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Photo by Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 15, 2008
So easy and so good! I put the meat on tortillas the first night and served the left-overs with bbq sauce over buns. Both were yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 8, 2008
This is very, very good. I too tripled the rub ingredients except for the cinnamon with fantastic results. I added a few splashes of liquid smoke before cooking, and crumbled a beef boullion cube into the crock with 2 cups water. Will definitely make this again. I like mine simple, with white onion and cilantro on a corn tortilla and a squeeze of lime. Delicioso!
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Cooking Level: Intermediate

Home Town: Chico, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 8, 2008
I've made this twice now. The first time I used a pork butt and doubled the rub (except cinnamon), followed another reviewers advice and used cilantro instead of coriander, and crisped it up in the oven for a few minutes afterwards. It was melt-in-your mouth great! This time I used a pork shoulder (picnic roast). It was an 8 lber but had a bone. So I deboned it as best as I could and ended up with several good sized chunks. I tripled the rub (except for cinnamon - I doubled it) and it was just enough. I only used one can of chicken broth and that was plenty. The shoulder turned out delicious as well, so just buy whatever is on sale! Butts are usually cheaper, so go with that if you can(did I just say that? haha)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 17, 2008
Awesome! So easy- it has a sweet, cinnamony flavor so some might need to add a kick to it, but I loved it and so did my kids. I used water in lieu of chicken broth since I didn't want to run to the store and it was still amazing. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 15, 2008
This was a good recipe and the pork came out very tender. I used Pork Loin since that is what I had on hand. I added just a little chili powder to the spices. When I reheated it the next day I just baked it for a while to brown it up and it was good in tortilla shells with taco type fixings.
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Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2008
A family favorite! I add barbecue sauce to leftover meat and get two meals out of this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 6, 2008
FAB-ulous! I have friend from the San Fransisco area, who has been on the hunt for good restaurant carnitas since I've known him (a few years). I never expected to run across a slow-cooker recipe for them, but love my slow cooker . . . so when I saw this, I had to try it. And OH MY GOD - LOVED this recipe. My husband (the only critic whose opinion I actively seek) also loved them. (Ya!) Oh - and the friend from The City . . two enthusiastic thumbs up ! Thank you PopROcks !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 31, 2008
I also tripled the amount of seasoning and coated all sides of the meat. If I have any extra seasoning left over, I sprinkle it into the crockpot over the top of the broth. Makes it so good. My husband and I can't get enough of this dish. Smells so good when it's cooking too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 29, 2008
This was actually quite good. I tripled the seasonings, except the salt. 1 tsp of salt is more than enough since the chicken broth also has salt. I also broke up the pieces after 10 hours, placed in 9X13 glass dish and baked at 400 degrees until the meat was crispy enough for us(I did add alittle juice from the crockpot so it didn't dry out too much). The pork was excellent for mexican dishes or on rolls as a sandwich with BBQ sauce.
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Photo by JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA
Living In: Buckeye, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 12, 2008
Yummy! Used chicken stock instead of broth and used cilantro leaves instead of ground coriander. This was so good and easy too! Made burritos with carnitas, guacamole, cheese and sour cream. Will definitely make again-often!
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