OK, I'm clearly in the minority here. I'm a texan (yes, small t) and have eaten a rich variety of both Tex-Mex and Mex-Mex food, over several decades as a dedicated foodie. I find this recipe lacking. The pork, surprisingly, is very dry in texture. The dominant flavor in the liquid is the piquant taste of hatch pepper. FYI, the canned hatch peppers I used were "mild" as opposed to "hot," so it didn't dominate on the basis of heat. Chipotle salsa? The store where I shop had 3 of them, and I chose the one in which the chipotle content was by far the highest, judging on the basis of its order in the ingredient list. Still, when the cook was over, the flavor was hatch, with scarcely any chipotle, and the texture of the meat, although cooked to the point where it pulled apart quite easily, was D R Y. A version of pulled pork that approximates the East Carolina vinegar-based BBQ experience is achievable in a slow cooker, but based on this attempt, Mexican-style pulled pork is not. Just saying.
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OK, I'm clearly in the minority here. I'm a texan (yes, small t) and have eaten a rich...