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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30 users found this review helpful

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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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8 users found this review helpful

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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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14 users found this review helpful

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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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1 user found this review helpful

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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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78 users found this review helpful

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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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43 users found this review helpful

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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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70 users found this review helpful

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Feb. 6, 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

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Reviewed: Jan. 11, 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: Jul. 11, 2002

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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37 users found this review helpful