Reviewed: May 28, 2012

Just ate this about 20 mins ago and it was delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 1000% better!! Def have to add this to my weekly cook book

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Reviewer:

KristianMalloy

Reviewed: May 27, 2012

Delicious! I used 4lbs of stew meat instead of the pork, doubled the spices and used a low sodium beef broth. Served on soft flour tortillas with cheese and salsa. Family approved. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: May 26, 2012

I just made this for the first time tonight and didn't change a thing other than using a clove of fresh minced garlic rather than garlic powder. The meat came out perfectly tender and moist, shredding very easily after ten hours on low. I spooned a little of the liquid from the crock over the shredded pork, not because I thought it was dry, but for flavor. I served it with homemade tortillas, cilantro, avocado, and other taco-type fixings and it was wonderful! I will definitely be making this over and over again.

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Oak Harbor, Washington, USA

Reviewed: May 24, 2012

I used a butt roast instead of a shoulder roast. The meat just about melted in your mouth. Very moist and tender. I doubled the spices as well, even then they were more on the subtle side. I used to leftover meat for bbq pork sandwiches. The seasonings were versatile enough for this.

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Reviewer:

erin

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Cooking Level: Intermediate

Reviewed: May 23, 2012

This recipe is amazing!!! I can't wait to try it again!

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Reviewer:

Michelle McCormick

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Newport Beach, California, USA

Reviewed: May 21, 2012

Excellent! Authentic Carnitas flavor I was looking for. I was always baffled about that certain flavor in carnitas that I could never pinpoint. It was the cinnamon! Great job Erin!

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Reviewer:

Brenda

Reviewed: May 21, 2012

This recipe was a hit! So simple. I followed the directions exactly , except we added Franks Red Hot and chili powder to turn the heat up a little. We slow cooked overnight for 10 hours and kept it warm for another few. I didn't skim the grease but it didn't seem to be a problem (maybe we had a leaner roast) It shredded so easily! Will definitely make again.

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Reviewer:

blawrence

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: May 21, 2012

This turned out soooo good. We mixed it with Zatarans Black Beans and Rice, filled tortillas and had a delicious easy burito dinner!

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Reviewer:

Monnie

Reviewed: May 19, 2012

One of the best things i have even eaten. We have made this for guests a couple of times and they are amazed and immediately want the recipe. We double the spice and cut the cinnamon in half. Also a key is to do the rub the night before and wrap in saran wrap and in the fridge it goes. also, throw fresh cilantro and juice of a lime on top of the pork just before throwing the switch on the crock pot to start the journey to flavortown. Great the next day in enchiladas, or nachos.

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