I also threw this in the slow cooker (since its a perfect way to make succulent meats).I didn't add any liquid and there was just the right amount of juice to add back into to the pork once I shredded it. I used a 3 lb. roast so only used 1 can of green chilies. I only had a couple of tbsp of chili powder and no taco seasoning so I improvised by throwing in a bunch of stuff I had on hand: the chili powder, cumin,paprika,seasoning salt,chipotle powder,oregano and even a pinch of cloves and of course plenty of minced garlic. Sorry, I don't know the exact amounts, I rarely measure anything - just add what I think is right, but it was a lot of spice if that's any help.(probably equivilent to a package & a half of taco seasoning though.) I also added a minced onion. Since I got late starting it I cooked it on high for about 5 hrs. I combined this recipe with another on this site (Mexican Style Shredded Pork) and served it on top of rice and black beans (with lime juice and cilantro stirred in after it was cooked). It turned out GREAT...just the right amount of spiciness with a lot of flavor. Will definitely be making this many, many times! It was so easy AND inexpensive. Thanks for sharing.
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I also threw this in the slow cooker (since its a perfect way to make succulent meats).I...