Alison Recipe Reviews (Pg. 1) - Allrecipes.com (19678726)

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Dee's Roast Pork for Tacos

Reviewed: Jul. 30, 2013
Made this several times and it's always great. We use it in tacos and sandwiches. Whatever you do, don't under-cook because you will not be able to shred the meat. Vacuum-packed 2- to 3-pound boneless pork shoulder roasts are perfect for this. Remove the netting, apply the chilie rub, and then double-wrap the meat in heavy duty foil. We let the meat sit for a half hour before unwrapping, and the meat literally falls apart.
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Chicken Tortilla Soup I

Reviewed: Jul. 30, 2013
We love this soup. We always make a double batch and it's usually gone within a few days. We have fine-tuned this recipe based on reviews by others and our own preferences, with the following adjustments: (1) if doubling, use a whole 2- to 3-pound rotisserie chicken picked clean (instead of chicken breasts); (2) skip the oregano, replace with equal amount of freshly ground cumin seed (lightly toast the seeds in a heavy skillet before grinding); (3) the recipe is on the thick side, so add up to 2x the chicken broth to achieve more of a soup consistency; (4) after simmering, before serving, add 2T lime juice (4T if doubling).
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Chipotle, Beer, and Lime Roasted Pork Tenderloin

Reviewed: Jul. 30, 2013
I prepared the marinade per the recipe, and after tasting decided to add a couple eyeballed tablespoons each of honey mustard (to help emulsify the oil) and fresh cilantro. After marinating for about an hour, we grilled the tenderloins (indirect heat) rather than roasting. Heat from the chipotle was just right, but the flavor was only ok. I think the beer watered the marinade down too much. Will likely use this recipe again as a starting point for tweaking and experimenting.
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