Reviewed: Apr. 30, 2008

I have done this one packet of seasoning mix. Definitely better with two. Really easy.

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CRAZY4SUSHI

	Cooking Level: Intermediate
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Reviewed: Mar. 28, 2008

This was sooooo good! We followed the recipe as is and used the recipe for Taco Seasoning I on this website. I covered the roast about halfway with liquid and once we came home from work, we shredded the roast with a couple forks. Had this as soft tacos and am looking forward to having it as enchiladas!!!

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PurpleTartini


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Reviewed: Jan. 19, 2008

I liked the recipe for using in burritos. Meat had nice flavor. Hubby doesn't like texture of shredded pork so it wasn't a favorite with him. Will make again though - great for freezing and taking lunch - 1/2 burrito, shredded pork, salsa, light sour cream, shredded cheese and shredded lettuce. Heat pork and put together at work.

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Jodi

	Cooking Level: Intermediate
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Reviewed: Jan. 12, 2008

This was really good. I used a pork loin and used 1 packet of taco seasoning and 1 tablespoon of adobo sauce. Excellent. Thank you!

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Sandy C

	Cooking Level: Intermediate
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Reviewed: Nov. 13, 2007

I'd make it again but nothing special.

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Annie

	Cooking Level: Intermediate Home Town: Hillsboro, Oregon, USA Living In: Beaverton, Oregon, USA
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Reviewed: Nov. 12, 2007

My family loved this. I only had one package of taco seasoning mix. I increased the chili powder to 1/4 cup with a light sprinkling of cayenne pepper. I cut slits into the pork shoulder and pushed some of the seasoning down inside. My son and his friends finished it off last night as a topping for super nachos. Thanks!

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Rhonda


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Reviewed: Mar. 10, 2007

Pretty good. Not a lot of flavor to the meat but it was tender and juicy.

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Sandra C

	Cooking Level: Intermediate Living In: Shawano, Wisconsin, USA
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Reviewed: Jan. 31, 2007

This is fantastic!!! I used the shredded pork to make flautas. I dipped wheat tortillas in hot oil, rolled the meat up inside each one, then baked in a 350 oven for 25 minutes. Top off with sour cream and your favorite mexican garnishes. Everyone raved about em and they were eaten up quickly.

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BABIDOLL02

	Cooking Level: Expert Home Town: El Paso, Texas, USA
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Reviewed: Jan. 20, 2007

Altho Mexican food is not my hubby's favorite, he gobbled this right down! We warmed up tortillas and had an array of vegies for garnish. So good Virginia and thanks!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 17, 2007

All I can say is Yummy!! I make this dish for gatherings. Very easy to make tacos with onion and cilantro, cotija cheese, and lime!

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PURRMACHINE25


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Reviewed: Apr. 2, 2006

Great SUPER EASY recipe. Yummy tacos.

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bellesmom


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Reviewed: Jan. 21, 2006

Wonderful, tender pork. Used for pulled pork burritos. A bit spicey for my two kids (both under 5 yrs)

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STAFFORDAZ

	Cooking Level: Intermediate Home Town: Homewood, Illinois, USA Living In: Mesa, Arizona, USA
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Reviewed: Jul. 30, 2005

We make something similar to this for "taco night" at our house. The only changes I make are, I put the pork roast in the crockpot, season with salt and pepper and garlic and cook all day. I don't use any liquid. We lightly fry flour tortillas and assemble the tacos! This is a family favorite!

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Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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Reviewed: May 12, 2005

I LIKED THE IDEA OF THIS RECIPE BUT WANTED IT LOWER IN FAT SO I THREW CHICKEN BREASTS IN THE CROCKPOT INSTEAD OF PORK..WHEN THE CHICKEN WAS DONE I SHREDDED IT AND LET IT SIMMER IN THE SAUCE A LITTLE LONGER..MADE GOOD CHICKEN TACOS

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TINKERBELL926

	Cooking Level: Intermediate Home Town: Peoria, Illinois, USA
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Reviewed: Dec. 13, 2004

Rubbed the taco seasoing on the roast the night before and poked the meat several times. Added a can of mexican chilies to the slow cooker. Made excellent shredded burritos with the addition of cheese and refried beans.

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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Feb. 12, 2004

Incredibly simple idea that made a great dinner. I used "hot" taco seasoning so I left out the chili powder and red pepper; but the pork didn't really soak up much of the taco seasoning. Next time I'll try shredding the pork right in the pot, letting it soak up some of the flavored water, then draining and serving. Our 1 1/2 lb pork shoulder was done in a little over 6 hours, and made enough for three large "chimichangas". We put the pork in multigrain tortillas, wrapped them up and baked them for about 15 minutes to get them a little crunchy, then served over a bed of lettuce with chopped red bell pepper, chopped scallions, salsa, black olives, and a little cheese -- a great dinner!

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Carrie Magill

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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Reviewed: Feb. 5, 2004

Didn't know what to do with large pork shoulder in the freezer til I found this recipe. Added a green pepper, 2 onions, 2 carrots with the seasonings and water and it was terrific! Made tacos and burritos with the delicious results. My teenaged boys couldn't get enough. Thanks!

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PETRA3


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Reviewed: Jan. 7, 2004

Not what I was expecting but easy and tasty. Will probably make again.

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CHOCO CHIP


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Reviewed: Dec. 11, 2003

Great recipe-my whole family loved it! We've eaten this as soup topped with cheese, and we've had this as chalupa meat with lettuce, cheese, & tomatoes. Definitely a keeper! Thanks!

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Carol


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