Reviewed: Sep. 18, 2012

I improvised this by adding a large can of whole green chiles with the juice, and a 14 oz can of fire roasted tomotoes with the juice and did not add any water. It cooked on low in the slow cooker for 10 hours and was so easy to shred when we got home. Served with low carb tortillas, cheese, salsa and fresh cilantro for a nutritious meals. Yummy!

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Reviewer:

Lori Barrett

Reviewed: May 22, 2012

This was such a great idea. We are all taco lovers and this was awesome to come home to. Thanks.

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Reviewer:

jul

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Reviewed: Nov. 16, 2011

I followed recipe but added two good Rachel Ray palm fulls of " McCormick Hot Mexican Style Chili Powder." I think it still needed more flavor so will do a rub overnight or something like that next time. Served with warm wraps, cheese, sour cream, salsa. Hubby added hot sauce to make his hotter! Will definitely make it again!

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Reviewer:

jfore73

Reviewed: May 6, 2011

OMG FAB! i did not add any water and used mexican spices i had on-hand IE: not from a package and this was awesome! thank you!!

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Reviewer:

joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 15, 2011

If you use the taco seasoning I here, the package mix is equivalent to 2 tablespoons of your homemade.

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Reviewer:

malissa

Reviewed: Oct. 9, 2010

The flavour was okay, but this cut is way too fatty. I only added 1/4 cup of water (which ended up being too much). Won't make again.

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Reviewer:

martha7

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Reviewed: Apr. 19, 2010

Can't wait for leftovers tonight! Boyfriend and kids loved it :) I also used 1/3 cup of water with a small bit of chicken boullion added in, one taco seasoning packet and some garlic powder along with the chili powder. I left out the red pepper flakes for the kids. Next time, however, I think I'll try this without adding any liquid...the pork seemed to yield enough of its own juices. I took the pork out of the pot and onto a cutting board to pull it apart and remove any remaining fat. Then I added the meat back in to simmer with the juices. Really excellent! Thank you so much for sharing this recipe :)

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Reviewer:

Caranam

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Antioch, California, USA

Reviewed: Apr. 14, 2010

I used about 1/3 cup vinegar as the only liquid and it was plenty moist at the end. I wanted a little more flavor so after shredding, I added some garlic, salt, pepper, and chipotle powder. It was fantastic on warm corn tortillas or a crusty roll. Will make it again for sure.

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