recipe reviews for:

Mexican Style Shredded Pork

“This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!”

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Reviewed: Jun. 7, 2013

Wow, outstanding recipe! I too could not find chipolte sauce but the chipolte peppers in adobe sauce blended up tasted great. I think the leftovers would taste great in a stew recipe.

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Reviewer:

tonka

Reviewed: May 22, 2013

pretty good

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ziriaxwc

Reviewed: May 4, 2013

Absolutely loved this receipe. So so easy to make. I did use beer instead of water, added diced onion to the chiles, added some powdered lime and added some cumin after I shredded it. Has just the right amount of kick.

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Reviewer:

cms111268

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Hixson, Tennessee, USA

Reviewed: Apr. 9, 2013

The chipotle sauce makes this dish a success. Hubs poked one fork into the pot before serving and said "This is the best pork you've ever made!" He couldn't resist grazing from the pot each time my back was turned. So incredibly simple with savory results. I served it on a bed of spanish yellow rice to which I added the cilantro. Topped it all off with shredded cheese, a dollop of guacamole, and a warm flour tortilla on the side. Muy bueno!

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Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Salmon, Idaho, USA

Reviewed: Mar. 10, 2013

Doubled the amount of chipotle sauce. Was good on hard shell tacos with all the toppings.

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Reviewer:

CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

Reviewed: Mar. 10, 2013

Made this for dinner tonite & it was a super hit! We made burritos w/the pulled pork instead of having it over rice. I made it exactly as the recipe stated. Next time, I believe I'll add some cumin but that's the only adjustment I'd make. Very delish!

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kassyd

Reviewed: Feb. 26, 2013

Delicious! Used scissors to cut meet while in slow cooker. Turned out great! Can be used with rice or as tacos. I did both.

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Koffegirl

Reviewed: Feb. 24, 2013

This dish was easy to make and tasted GREAT! The original recipe made sort of a lot, so I froze some of the meat. It froze very well and was just as moist and tasty after thawing out! So very glad to have found this recipe! I will definitely use it time and time again!

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vibedriver1

Reviewed: Feb. 11, 2013

So delicious! Did tweak it a bit, though, but I'm sure it would have been delicious otherwise. Here's what I did different: I used garlic salt, added an onion cut in wedges as well as a handful of cilantro (still on the stems for easy removal) and 1 can of light beer instead of water. After cooking on low for 5 hours, I took the cilantro out, as well as scooped all the onion. Shredded meat and put back in slow cooker on "warm" for about 2 hours (until dinner time). Meat was so juicy and tender! Served with Mexican rice, refried beans, corn tortillas, chopped onion and cilatro, lime wedges and avocado. : )

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Reviewer:

CaliGirl

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oceanside, California, USA

Reviewed: Feb. 3, 2013

We loved this! I couldn't find chipotle sauce but I did find chipotle chili powder in the bulk section of the grocery store and added about a teaspoon or so. It smelled absolutely fabulous! Served it with Homemade flour tortillas & Mexican rice, from this site, & a can of refried beans and avocado slices.

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