Reviewed: Sep. 21, 2011

Super tasty. Used my crockpot and came out perfect. This recipe is a keeper

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Reviewer:

mrsdfresh

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: El Paso, Texas, USA

Reviewed: Sep. 9, 2011

my husband made this on the crockpot... he cooked it on low for several hours and then turned down to keep warm for the rest of the day. We had it on soft taco shells with lettuce, avocado and pico de gallo, I took the rest for lunch the next day and put it on a salad... It was OUTFREAKINSTANDING!!

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Reviewer:

twiinkleyes

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 27, 2011

Pretty good.... I still prefer Diyeana's pork chile rojo better, but it was nice to try something different this time. Both Diyeana and Dee's recipes are similar. It's the cooking method (oven vs. slow cooker) that's the main difference - and I'm a sucker for a good 'ol crockpot. :) My hubby picked up a 4.5 lb. shoulder roast (the smallest cut available), but I did not increase any of the spice rub ingredients. I found that it took closer to 4 hours for my roast to cook thru (at the 3.5 hour mark it was a bit too tough to shred). NOTE: Instead of wrapping in aluminum foil, I placed my roast in my Le Crueuset Dutch oven. It cooked up beautifully! Served with soft corn tortillas, shredded red cabbage, pico de gallo, my hubs' homemade guac and Spanish rice on the side, this was a decent, no fuss meal. Thanks for sharing, RMARMOLEJO! :-)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Aug. 25, 2011

Can't wait to try this with a full roast - was cooking just for hubby tonight and had a huge boneless porkchop I had to use up. So I thought I'd give your recipe a try - it was simply smashing! Wrapped in foil and baked as directed, stopping at 2 1/2 hrs. Removed meat from foil, sliced and put meat & juice in small saute pan to await his arrival. He devoured - thanks so much for recipe.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Aug. 24, 2011

Delicious! Tastes like a restaurant taco! So easy and good! I also wrapped mine tightly in foil as others mentioned after putting rub all over meat and left it in my fridge overnight to marinade. I stuck it in the crock pot on low for about 7 hours with the foil still on and took it out and let it rest before shredding the meat. Be careful as the juice will come out of the foil before you take it out of the crock pot, I held mine with tongs and let the juice come out into the crock pot so I could just add the meat back in after shredding with the juice. Made guacamole and also caramelized some onions and red bell peppers in a pan to serve in the corn tortilla. Thanks for an easy and delicious recipe!

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Reviewer:

Sil

Reviewed: Aug. 20, 2011

This is a great dish for a crowd or to eat off of for several nights. The pork is not spicy, however--just flavorful. I have cooked it in foil in a roaster and it turned out beautifully, but I like the ease of preparing it in the crockpot (omit foil--cook on high for 5-6 hours). I cook it exactly as directed--delicious and crowd pleasing!

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Reviewer:

apronstring

Reviewed: Aug. 11, 2011

Whole family loved this. I made it in the crock pot with about 1/2 cup water and a splash of vinegar. After several hours cooking, I shredded the meat in the crock pot and let it absorb the liquid. Great flavor!! Will make again I'm sure

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Reviewer:

Julie

Reviewed: Aug. 10, 2011

This recipe was right up my alley because I love green chiles. I used a pork tenderloin, and it came out moist, tender, and full of so much flavor. Plus, this recipe is so easy with very little work required. We ate these in soft tortillas, and it was a delicious dinner.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 9, 2011

The roast smelled heavenly while cooking, but lacked the right seasoning. Perhaps a touch of sugar. The meat swam in grease. If I make bulk pork roast for tacos, I will season the meat with garlic salt, pepper, and bay leaves.

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Reviewer:

Mary Ray

Reviewed: Aug. 4, 2011

Nix the salt and replace it with a packet of onion soup mix. I found that this has better flavor with cumin instead of oregano. One of the other reviewers suggested replacing one can of chilis with a can of chipotle peppers in adobo sauce - do it! The chili pepper may seem like a lot, but it works out just fine. I think I also added some garlic for more flavor. I took the advice of another reviewer by adding 1/4 cup of apple cider vinegar and a chicken bouillon cube (this was combined with water in my slow cooker). Throwing everything into a slow cooker makes this a simple dish to put together. This made some REALLY incredible pork. This was excellent in a corn tortilla with fresh cilantro (lettuce does not belong on tacos!).

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