TOP NOTCH! WHAT A TREAT! My husband brought home a cheap, fatty pork shoulder roast instead the pork tenderloin I had requested for a stir-fry I had planned to make. I smiled, and said "Thanks Sweetie", while I wondered what to do with such an awful-looking cut of meat. Not only was this recipe perfect for the fatty pork shoulder I had, it was so delicious and tender! The fat seemed to have melted into the dish as there was nothing to cut away. Mine was cooked in three hours (not six to seven as stated in the recipe). This may be because I halved the recipe and cut the roast in half to reduce the height of the roast so that it would be covered with half the amount of water. By chance, more of the surface area of the roast was browned this way as well. I used fresh tomatillos (not canned), and fresh chilies (not canned) and added the fresh cilantro half an hour before serving (not during the cooking time) to keep it fresh. I will definitely make this recipe again. UPDATE: IT LOST THE "WOW" FACTOR THE SECOND TIME I MADE IT. The second time I used pork tenderloin (not pork shoulder), made the full amount (not half) and had to cook it overnight when it wasn't done in 6 hours as I had to go to bed (half the amount took 3 hours last time). I would definitely use pork shoulder and BE CAREFUL not to over cook it even in a slow cooker. What I made this time is okay, but not especially delicious. The meat is dry, and the seasonings are "tired".
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TOP NOTCH! WHAT A TREAT! My husband brought home a cheap, fatty pork shoulder roast instead...