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. 3, 2011

I wouldn't call this "amazing," but with some changes, it was good enough to make again. Normally, I don't cook pork tenderloin in the crockpot, but due to oven problems and a defrosted, 2lb tenderloin in my fridge, I decided to try this recipe. I dusted the tenderloin with salt and cumin and set it on top of a sliced onion and green bell pepper in the crockpot. I added chopped garlic on top of the tenderloin, along with chipotle salsa, lime juice, and a little water. I shredded the meat after 4 hours on low and added it back to the sauce. I served it with white rice, black beans and more salsa. Wish I'd had cilantro on hand to top it off with. It's hard to get a moist tenderloin in the crockpot, but this one turned out pretty well, and we liked the meal. The leftovers are also good. I'm giving this 3 stars because I altered the recipe and used plain rice. I'll probably make it again with the changes to the recipe.

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Reviewer:

Ann

Reviewed: May 4, 2011

As written it's probably okay. I couldn't find chipotlé sauce so I did as others and puréed up some chipotlés in adobo. I added one medium minced white onion, 1 1/2 tsp ground cumin, juice of one lime and 1/2 cup chicken stock. As others suggested I added cilantro 1/2 hour before the end. It reminded me of Chilé Verdé. Very tasty in soft tacos. Ate with some Pozolé, Mexican rice and refried beans.

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Reviewer:

COTEGARY

Cooking Level: Expert

Reviewed: Apr. 26, 2011

I used a pork tenderloin, I didn't cut it up, put the whole tenderloin in the crock pot topped with green chilies, and sweet chopped onions, and minced garlic, and lime juice, I did not add any water. I used some cumin, paprika and red pepper flakes instead of Chipotle. The pork was tender enough to easily shred with forks after six hours, then I left it another hour to soak up the juice. We used it in enchiladas...I done this with chicken also.

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4 users found this review helpful

Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Apr. 21, 2011

Delish! Won't make regularly but will absolutely make again.

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2 users found this review helpful

Reviewer:

Trac689

Cooking Level: Intermediate

Reviewed: Apr. 5, 2011

This is a great, very tasty recipe! Super easy and quick to assemble. I couldn't find chipolte sauce so i used chipolte salsa, which went great. (I like chunks of veggies in my sauces anyway) I also added a sqeeze of one lime, one chopped onion, and 1 tsp of cumin, as others suggested. I served it in whole wheat tortillas, topped with sour cream, avocado, cheese and lime. Was a big hit! Thanks for the great recipe!

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3 users found this review helpful

Reviewer:

kfijal

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

wonderful dish! I prepared it in my slowcooker (I added a large onion as well) overnight and the smell got me out of bed in the morning. Can't wait to have it for lunch!

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Reviewer:

meurtelken

Cooking Level: Expert

Reviewed: Mar. 26, 2011

This is a very good dish. I made my own version a bit differenlty.

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Reviewer:

goodsazon

Cooking Level: Expert

Reviewed: Mar. 24, 2011

Very good! My family really liked it! I didn't have lime for my rice, so I'm thinking Spanish Rice would have been better than just plain rice w/cilantro. We really liked this recipe!

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3 users found this review helpful