This was really good! I used pork shoulder that was a little more than 4 pounds and cooked it on 300 degrees for about 6 hours. After reading through comments I decided to save the juice from the green chili cans. I saved half of the juice and mixed it with a little bit of water and placed it in the foil with the pork. I mixed the rest of the leftover juice with the pork after it was done roasting and shredded too. I also used more taco seasoning than the recipe asked for before it went into the oven. (Almost the whole packet) I added some more taco seasoning to the shredded pork along with some salt, pepper, and beef bouillon. The real trick is to mix the shredded pork with the juices that it cooked in to make it flavorful and keep it moist. I served it in tacos and we ate it for days on tostadas and salads. I will definitely make it again.
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This was really good! I used pork shoulder that was a little more than 4 pounds and cooked it...