My husband, who is more often the cook in our house, was blown away by how good this was. We used a 2.5 pound sirloin roast and cooked it for 6-7 hours. We could have cooked it for one hour less. We were concerned about substituting that cut because some comments on other web sites said it wouldn't shred. That was not true at all, just don't let it cool too much before shredding. The key is to moisten the meat with the cooking juices. That really transfers the flavors too. I kept the spices the same as the recipe and added two hot peppers to the cooking liquid. We served on soft tortillas with avocados, tomatoes, cilantro, and hot peppers.
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My husband, who is more often the cook in our house, was blown away by how good this was. We...