Reviewed: May 21, 2012

Craving Cafe Rio or Costa Vida sweet pork? This is the recipe for you! Soooo Good!

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Reviewed: May 14, 2012

My family LOVES this recipe! It is so good on toated garlic buns and the leftover shredded pork is fantastic to use on natchos as well. I usually rub the pork roast with taco seasoning before I put it in the slow cooker the first time and I also add some garlic cloves to the half water/half beef broth that I cook it in. When I made it this last time I didn't have a can of chopped green chillies, so I put in half a cup of salsa verde instead and it possibly tasted even better than last time (not sure if that's because of the salsa verde or something else though). The other thing that I do a little differently is that I shred the pork right in the slow cooker pot and leave it in the salsa sauce and serve it just like that. I had another pulled pork recipe that I used to use which was a little more smokey-tasting than this one, but we like this one better. So good!

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Drew

Reviewed: Apr. 12, 2012

Okay, I am the guy who submitted this recipe, and it's a huge family favorite. To cut the calories (and the sweetness factor), I use only 1 cup brown sugar. (Two more notes: you may use diet cola and you do not need to puree the salsa.) Enjoy!

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Reviewer:

Dean

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Laramie, Wyoming, USA

Reviewed: Mar. 24, 2012

My whole family loved this last night, which is quite a big deal around here! I followed the recipe (almost) to a tee. I kept the "high" setting even though so many said not to and it was super tender and lovely. The only change I made was cutting the brown sugar down to 1 cup instead of 2 - just seemed like way too much. I thought it was super sweet, and yummy with 1 cup - can't imagine it with 2. Loved the green chiles - I wouldn't skip those. I used Pace picante sauce, Lawry's fajita seasoning and Trader Joe's taco seasoning (which is super spicy). I loved the sweet/spicy combo. I made Spanish Rice to accompany this and ate it without a tortilla. My husband put it on a bun.

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liza

Reviewed: Mar. 7, 2012

When my youngest daughter and her family lived in New Mexico, we would ALWAYS go to Costa La Vida Mexican Restaurant for the "Sweet Pork Tacos." I've been looking for an acceptable recipe ever since. And, this one is it!!!! I am so happy. It's easy, it's sweet, and I could take a bath in it. Makes the best Sweet Pork Tacos in the world. Thanks for posting this wonderful pork recipe.

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Candice

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Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Jan. 24, 2012

Sweet this is, too sweet for this prediabetic. I did goof and did not read the directions and dumped all the ingredients together and cooked the pork in that. When I realized my goof I did take out the salsa and chili's and run through the food processor, then shredded the pork combined the two and added back to the liquid and left on warm until we were ready to eat. All 4 of my kids devoured this but they preferred it on a roll instead of a tortilla. It was a bit too sweet for me though.

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~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Aug. 19, 2011

Loved it! The only thing I did different was I only added 1 cup of brown sugar instead of 2 because it sounded way too sweet and I am glad I did because it was perfect, it would have been WAY too sweet if I added two. It's great to as a salad topper or a yummy sandwich.

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Anna

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

I make this regularly, but I don't follow the recipe strictly. I use chicken instead of pork (because I don't eat pork, although I'm sure pork is terrific in this) and cook on low for 8-9 hours instead of 5 hours in the first step. I leave out the chilies (again, I'm sure they're good, but my husband doesn't like them) and usually reduce the seasonings. I usually serve this on toasted hoagies with nacho cheese topping. Any way I serve it, I like to include a more savory element (usually cheese) to counter the sweetness. This recipe is fantastic, though, and my husband requests it frequently.

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Reviewer:

Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Jun. 19, 2011

i found a blog with a recipe similar to this so made a slight modification. Add half a can of traditional enchilada sauce. Perfect touch to this recipe!

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