Reviewed: Apr. 23, 2013

Excellent Taste & Easy Preparation. Used 3.5 lb bone-in pork shoulder roast, 3 tbsp chile powder, 2 tsp Hawaiian Sea Salt, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp cumin. Cooked in the crock pot for 8 hours. I got home from work and put the roast in the dutch oven, shredded it, added 1 can tomatoes with chiles, 1 16 oz jar of ChiChi's original salsa, and a few ladles of liquid from the crock pot, and then let simmer for a 1/2 hour. Served with refried beans and tortilla chips, my wife & I loved it.

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Reviewer:

bruce49418

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA

Reviewed: Jan. 14, 2013

I found it blah on the inside, but tasty on the outside of the roast.

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Reviewer:

PATY11351

Home Town: Leavittsburg, Ohio, USA

Reviewed: Aug. 29, 2012

So Yummy....I tryed it a little different I just put it all in the crock pot and cooked it I never put it in the oven....YUMMY YUMMY YUMMY

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Reviewer:

jamihevey

Reviewed: Jan. 19, 2012

I thought it lacked flavor. I made it as directed. When I found there wasn't much flavor I added cumin, carne asada seasoning, salt, & garlic powder. Later I added some enchilada sauce and that improved the flavor. I think it would be better to nix the bag and the water, add the extra seasonings and the enchilada sauce and cook it in the crock pot.

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Reviewer:

Kristy Walker

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Reviewed: Oct. 23, 2011

This dish is good quick and easy but you have to add a little more to give it a lift. acho peppers give it a smokey flavor or chipolte

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Reviewer:

chefjoe

Home Town: Chicago, Illinois, USA

Reviewed: May 6, 2011

Wasn't anything special. Definitely needed salt. The spices did not do anything special for me and did not flavor entire roast, only exterior crust. The salsa was the only special quality.

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Reviewer:

Handful

Cooking Level: Expert

Home Town: Ada, Ohio, USA

Reviewed: Dec. 12, 2010

The pork broke down more than I would have liked, so next time I will cook it shorter. Also, I would add a can of chilies.

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Reviewer:

Anne MH

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010

Added cumin. Didn't do bag or water. Just put everything in the crock pot and the meat was so tender. Served as shredded pork tacos w/ warm corn tortillas and garnished with cilantro, cojita cheese, and radish slices. Very authentic in flavor and super easy to make.

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Reviewer:

WalkingStomach

Reviewed: Jul. 7, 2010

After reading some of the other reviews I modified this recipe and it was FABULOUS! I omitted the chili powder, water, salsa & 1 can of tomatoes). Trim the roast and brown with 2 tbl fresh onion & garlic. While browning, season with Knorr Chicken bouillion (I don't measure so start with a little and add as needed). 1 tbls cumin and dried cylantro. Add 1 19oz can of Las Palmas Green Enchilada Sauce and 1 10oz can diced tomatoes. Bring to a boil then cover and cook on low for 3 hours. After 3 hours, skim any fat off the top and cut the roast into chunks. Cover and continue to cook until roast is done. Add Cut potatoes and carrots last 15 minutes. I served this dish with rice. ENJOY!

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