Everybody LOVED this recipe, and that is saying a lot in our house, with a 5 year old, 3 year old, and 18 month old : ) My husband and I adored it too. Really delicious combination of flavors. I tripled the spices (for a 4 lb roast), and seared the meat before slow cooking it. I ABSOLUTELY included the cinnamon and wouldn't dream of omitting it - I have cooked other savory dishes with cinnamon before, notably my great-aunts' pasta sauce recipe (and they were from Italy), and pastitsio - cinnamon is a wonderful addition and melded well with the other spices. And I did triple the cinnamon along with the other spices! I left the pork whole in the slow cooker, and it turned out so tender and flavorful. After pulling the meat apart, I returned it to the slow cooker on the "warm" setting, in the broth, to serve - it was great, so juicy. I would not recommend putting it into the over to "crispen" actually - I would think that would just dry it out! I served it in flour tortillas (fajita size) with queso fresco, diced tomatoes, fresh cilantro, sliced radishes, and homemade guacamole ("Guacamole" recipe on this site). Also had lime wedges, but didn't end up using them. I had shredded cheddar/monterey jack blend cheese for the kids. I had a side of black beans cooked with lots of cumin, salt and pepper along with it. Kids loved it so will definitely make it again and again!
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Everybody LOVED this recipe, and that is saying a lot in our house, with a 5 year old, 3 year...