This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.
This recipe is FABULOUS! It's tastes like what they serve at Moe's Southwest Grill. I made it in the crockpot (I don't like to cook things in aluminum foil). I cooked it all night on low. In the morning I shredded it and vacuumed bagged it for freezing. When I want to make tacos, enchiladas, etc. I'll have my meat ready. Thanks so much!
Read MoreI did not care for this recipe. It seems to be missing something. I feel the taco seasoning did not mix well with the meat. I've had fantastic pork tacos at Rosa Mexicano in Miami and I have to say I was hoping that these would come close...They were way off...
Read MoreThis recipe is FABULOUS! It's tastes like what they serve at Moe's Southwest Grill. I made it in the crockpot (I don't like to cook things in aluminum foil). I cooked it all night on low. In the morning I shredded it and vacuumed bagged it for freezing. When I want to make tacos, enchiladas, etc. I'll have my meat ready. Thanks so much!
Try adding a Modelo beer and a 1/4 cup of cider vinegar for the liquid. Also replace 1 of the cans of chiles with a small can of chipotle peppers in adobo. Adds a ton of depth to the flavor!
My husband lived in Veracruz, Mexico before we were married and he was totally "WOWED". I have made this with every cut of pork and it is so good! I also make in the crockpot and have never been disappointed. I have also made it in the crockpot with a beef chuck roast and it is delicious. You won't be disappointed!
Definitely worth making!!! Used Hot Mexican Chili Powder as it has such a unique flavor and subbed cumin for the oregano as I was out of it! Wonderful flavor, though I didn't find it to be as spicy as many reviewers have noted. Next time I'll add additional cumin, garlic and jalapenos for a bit more flavor. Wonderful - give it a try!
I wish there was a 10 star option! The most delicious recipe we have ever tried off this site. This was the hit of our Super Bowl party. Topped the tacos with Southwestern Slaw and made pinto beans. I followed recipe to a tee. The only thing that I had to adjust was cooking time. My 4 pound roast (bone in) took almost 7 hours to be fork tender and fall off the bone. It was worth the wait though! We just ate towards the end of the game instead of half time. The kids and adults couldn't stop raving about how good this was. This is a keeper and one that I will make next time we have a crowd over. THANKS!
Excellent! I didn't drain the green chiles, and btw they get added to the dried spices to make a paste. I used a pork loin and ended up cooking it in my cast iron dutch oven. After shredding the meat I put it back in the sauce. Very good for tacos. Will make again for sure!
I doubled all the spices for this recipe and I used homemade taco seasoning and a California ground chili powder which has half the amount of heat that normal chili powder has but still packs the same punch, flavor-wise. After I rubbed the spice mixture onto the pork shoulder, I seared my pork shoulder, then I laid it on the aluminum foil. I then poured the green chilies over the top, wrapped it with the foil and laid it on my roasting rack in my roasting pan. This roast pork was moist, flavorful and off the charts delicious. I might play with the seasonings again when I make this again but as is, we ate our fill.
This was a really great recipe, very flavorful. I will be making this again, but couldn't quite give this five starts. The cooking time was far too little for me, as some others have noted. Because we were on a schedule I ended up just carving the roast like normal after five hours, and cut into strips and chunks for bowls, tacos, etc. I also did not find this to be as spicy as it was described. The meat is wonderfully seasoned, but some cayenne pepper or maybe even some more authentic mexican chilis/powdered spices would be needed for this to be spicy. Once again this was a great meal - thanks for sharing!
Wonderfully flavorful! This recipe made fabulous taco filling. Because I was going to be out all day, I made it in the crock-pot, and it came out tender and moist. The only substituion I made was to use cumin instead of oregano. I will definitely make this again.
I made this in a foil bag in the oven because I forgot to throw it in the crockpot in time. I added 1/4 cup water so it would stay moist and it did. It was sooo good. I spread butter on one side of the corn tortillas and warmed them till crispy. then set out the meat, lettuce, cheese and sour cream. It didn't even need pico de gallo! I will be making this often! Today we used the leftovers in some cuban black beans and rice for lunch. yum!
i have a question before i make this recipe. where and when do i add the green chilie's? am i missing the addition? is it in the rub?
I generally snap photos of the things I make but this time I was so excited to sit down and eat this I completely forgot! The aroma as this was cooking was so inviting that by the time dinner time came around getting the camera out was the furthest thing from my mind. Hubs can’t take a lot of heat, so I used the chili powder recipe as defined by Penzey’s Spices, which consists of the mild ancho chili powder, cumin and oregano. I rubbed the pasty, spicy “goo” all over the roast and then just let it do its thing in the Crock Pot for about eight hours. Pulling it apart with two forks was no effort at all – this roast was fall apart tender. I set out all the fixins for tacos – warm tortillas of course, homemade pico de gallo, a shredded Mexican cheese blend, queso fresco, cotija cheese, shredded iceberg lettuce and sour cream. Hubs and I each made our own (mine was better) and we just enjoyed the heck out of them. Flavorful, but neither too hot nor too spicy. I never thought I’d enjoy this as much as I did – just delicious.
FANTASTIC "base" recipe. Actually made "as is" and was very good! HOWEVER - we like a bit more spicy, AND Crock Pot suits my busy life more so: I double recipe (all components) AND add 1 can Rotel (or equiv) and prob another 1/4 cup chili powder - enough for a thick paste to coat roast with. Place this bad boy in an oil sprayed crock pot , in mid, on high for a good 7ish hours. This tender/juicy/SHREDDED meat WILL make your tongue slap your face silly! (or something like that! LOL!)
This was AWESOME! We buy organic, pastured pork from Big Bear Ranch in Horsefly, BC in bulk, so I'm always looking for interesting ways to cook legs of pork and this recipe takes the cake for sure! The first night we ate it in tacos, but it was so good my hubby was eating it by itself on rice for lunch the rest of the week. I gave it 4 instead of 5 stars for a few reasons. I knew from reading the recipe it would need a couple of tweaks: Most importantly because there was no way I was putting crumby commercial taco seasoning onto my beautiful organic pork! Yuck and totally not necessary (not to mention that is expensive). Instead I subbed in one heaping tablespoon each of cumin, paprika and dried oregano. I also used way more garlic and homegrown jalapeno peppers instead of canned. Wacked everything into a blender and smoothed it on. Instead of wrapping it in foil, I used a small dutch oven and poured a liter of homemade chicken stock in to make sure everything stayed moist. Cooked it for about 4 hours at 300. It could easily have cooked for another hour, but hubby came home hungry! The roast was juicy and crazy flavourful. We used the gravy in the bottom as a base for some killer chili afterwards. Yum yum!!
Very fork-tender and flavorful. I shredded the pork and wrapped it in soft flour tortillas with fresh pico, avocado slices, and sour cream. Delicious!
Man oh Man this is so good!!! I have found a new love for pork:) I had some leftover the next day and made Enchiladas with it..WOW! Great flavor:)
5 stars for taste AND ease! I did this in my crockpot with a pork loin for 5 hours on high (I also added 1/2 cup of water just to help keep things juicy.) Thanks for a keeper! Edit: On my third or fourth - I forget - making of this recipe, I switched the kind of green chilies I was using to ones that had a seasoning already in them. Be CAREFUL with these. It made the entire dish too salty!!
This is probably even better cooked as directed, but I like using my crockpot whenever I can and that is how I cooked this pork. Turned out great...we really liked the flavor and it did make terrific tacos!
I did not care for this recipe. It seems to be missing something. I feel the taco seasoning did not mix well with the meat. I've had fantastic pork tacos at Rosa Mexicano in Miami and I have to say I was hoping that these would come close...They were way off...
I have used this recipe for months and havent reviewed it until now! You have to try this it is so wonderful!!! love love love it! Let it cook on low all day and it is just to die for in tacos or burritos with homemade spanish rice inside!!! having it tonight too!
This was absolutely, out-of-this-world delicious! I made the rub as listed, but added a tablespoon of cumin (love the stuff), some minced onion, and chipotle powders to the mix. I slathered my little piggie and wrappped overnight, then slow cooked wrapped in the foil for about 9 1/2 hours. This was tender and flavorful, and the broth is absolutely delicious. A do-over and a definite keeper. Thanks for a great recipe, RMARMOLEJO.
I was really apprehensive about this for tacos but my family loved it! I used 1 can Rotel, 1 tsp each chili powder, oregano and taco seasoning, 1 tbsp minced garlic, at 3 hours the liquid had evaporated so I added 1/2 cup vegetable stock and turned off the oven until we needed it. Will make again.
Did not care for this very much. The spices gave it a one-note taste. Removed as much of the interior meat as possible to make barbecue.
I followed the exact recipe except I put it my slow cooker for 5 hours on high.(a 5lb roast)!It was Soooooo good, my house smelled great! and it can feed alot of people. My boyfriend ate double what he normaly would at dinner!
This is one of those recipes that if you combine the delicousness + the easiness it should be given more than 5 stars. I suggest two methods of cooking it. If you're home, wrap it in aluminum foil and cook in the oven. If you're wanting to cook it while at work, again, wrap it in aluminum foil and then cook it in a crockpot. The key is keeping it wrapped tightly in the aluminum foil so keep all the juices locked in. The ONLY thing I would add to this recipe is slice up fresh jalapenos and lay them on top of the roast while cooking! DELSIH! This will be in my regular meal plans!
AWESOME!!!! I have been looking for a recipe for "carne al pastor" which I have been unable to find but this comes pretty close. It has a great flavor. I tweaked it a bit and added a little more chili powder, threw in some cumin and used rotel with green chilies added in. We ate it in corn tortilla and topped it with cilanto, onions and a squeeze or two of lime!!! My 3 and 5 year olds actually loved it!!!! Thanks!!!
Used a 2lb pork roast, used a home made packet of taco seasoning, 1/8 cup of chili powder, garlic as called for and 1/2 tsp of salt. No chilis. In the crockpot, 4 hours on high. Thanks!
I used pork loin with the layer of fat trimmed off. I added about a cup of chicken broth, some cumin and a quartered onion and left in the crockpot until tender. Then I shredded, added a bit more chicken stock and let sit in the juices until dinnertime. Fabulous! Served with Mexican rice and quacomole on soft shells....yummy!!!!!
I do use the crockpot method and this turnes out great every time! I have been very creative with the meat... use in carnitas, enchilatas, and other casseroles. Yummy!
So easy, so tasty and so tender! While cleaning out the freezer I discovered all sorts of pork - bone-in pork chops, boneless chops,a 3lb boneless tenderloin... Whatever possessed me to buy so much pork I don't know. I never have good luck getting pork tender or flavorful, so I rarely cook it - one look in the freezer and you'll agree. Anyway, I grabbed a pack of the boneless chops and the pork tenderloin, threw it all in a glass baking dish, doubled the rub mixture, covered with foil and went shopping (hubby was home). I baked at 350 for about 3 hours. Didn't need to cook any longer as the meat was shredding itself. Obviously, the cooking time will vary based on the type of meat used. Anyway, I finally got flavorful, tender pork! The kids even ate it! Will definitely make this again to use up the rest of the pork in the freezer.
The first time I made this, I made a mistake and added 2 - 7 ounce cans of green chilies and it was amazing!!!! Once I figured out my mistake, I made it as written, and it was still good, but not as good as my oops. Even the kids rave for this one!
We followed the directions exactly and after reading all the wonderful reviews were very excited, but extremely disappointed. The meat did NOT pull apart, and the only flavor we could taste was chili powder. We difinitely WON'T be using this recipe again.
This was totally and COMPLETELY amazing. I also used the crock-pot because my hubby doesn't like aluminum foil on his food. It turned out GREAT. I never would have imagined pork tacos to be so yummy.. and easy! We eat this nearly every week... we should probably quit before we wear ourselves out of it. Try this and you won't regret it!
I made this recipe in the crockpot and cooked it for 5 hours on high. I followed the recipe exactly except I added a half a beer. The meat was very tender and flavorful. Everyone like it....even my mexican mother in law! The only reason I gave it 4 stars is because it was pretty greesy. Super good though! Thanks for the recipe.
I've been making this exact recipe for 3 years now for my family. It is our "go to" recipe for Carnita Night. My family gets testy if I don't make it every couple of weeks. If you put it in the slow cooker instead of the oven, the results are just as divine.
REALLY good! I omitted the chilies and added 1/2 the chili powder because I was worried about it being too spicy for my kids. Used a dutch oven instead of wrapping in foil and added 1/2 c. water and a sliced onion. Came out so moist and shredded easily. The kids and adults loved it! So easy and delicious.
Yummy! I added a little bit of cayene pepper and red pepper flakes to give it a little bit more kick and it is so good! Will be making this often!!
This was delicious! My son made this for dinner tonight, only he used the crock pot instead of the oven. He used a Taco seasoning recipe from AR, fresh oregano from our garden as well as our own hot peppers. He added 1/2 cup of water and skipped the foil wrapping all together. It was so tender and moist. We will be enjoying the leftovers on rolls with pepper jack cheese, slices of tomato and green pepper for lunch tomorrow. Will be making again!
A+++ recipe. This one is going on the meal rotation. Husband said it's good enough to serve to company. As read in other reviews, I wrapped in foil and cooked in crock pot on low for 8 hours.
I wrapped this in foil and put in the crockpot while we went boating-after a few misshaps, we returned 12 hrs. later and had incredible tacos-the extra time in the pot made it even better!
This was so good - my husband raved about this to his buddies at work. So simple! Great taste, pair with black beans, tortilla's, pico de gallo, etc... voila!
This recipe is great. i made this for a group of eight including myself, All said they were the best tacos they have ever had. i served them street taco style with diced onion, cilantro and squeezed lime on lightly fried corn tortillas. Amazing!
Easy, cheap and delicious! I made this for a Mexican and a guy from El Salvador. They both told me I should open up a taco shop. Lol!
Pretty good.... I still prefer Diyeana's pork chile rojo better, but it was nice to try something different this time. Both Diyeana and Dee's recipes are similar. It's the cooking method (oven vs. slow cooker) that's the main difference - and I'm a sucker for a good 'ol crockpot. :) My hubby picked up a 4.5 lb. shoulder roast (the smallest cut available), but I did not increase any of the spice rub ingredients. I found that it took closer to 4 hours for my roast to cook thru (at the 3.5 hour mark it was a bit too tough to shred). NOTE: Instead of wrapping in aluminum foil, I placed my roast in my Le Crueuset Dutch oven. It cooked up beautifully! Served with soft corn tortillas, shredded red cabbage, pico de gallo, my hubs' homemade guac and Spanish rice on the side, this was a decent, no fuss meal. Thanks for sharing, RMARMOLEJO! :-)
This was so yummy! I doubled the rub/sauce per other recommendations and I ran out of chili powder so I did 1/4 c. chili powder and 1/4 c. of cumin. I put it in the crock pot for 8 hours and it was so moist! I will definitely be making this again!
Most Excellent! I cooked it in a crock pot. Leftovers went into taco soup.Delicious!!!!!!
This was delicious. I made it in the crockpot so I could leave it throughout the day and just added some chicken broth.
so insanely good. tasted just like carnitas from chipotle. cooked this in the crockpot until the meat started falling apart (about an hour on high and 5 hours on low). I used old el paso green taco sauce instead of diced green chilis (all I had on hand), which made the "paste" easy to apply and stick to the meat.
Excellent! I followed ther recipe, and it fed 2 families, plus leftovers, which have been devoured. We ate it with flour tortillas, lettuce, tomatoes, sour cream, and my homemade salsa. I ate the pork on a tortillas with the leftover beans, and Mexican rice. My kids ate the leftovers as is with Sweet Baby Ray's BBQ sauce. This will put in my recipe box at home.
Wow was this good ! I made the recipe as written but i took the suggestion of not draining the green chilis and mixing them with the spices and rubbing it on the pork holy cow did this smell good cooking in the slow cooker. Will definately make again !
Yummy. I used only 1 can of chiles and half the chile powder as I didn't want it to be spicy for the kids. I noticed no where in the directions does it say what to do with the chiles so I just mixed it in with all the other ingredients. When it was cooked I shredded it and added the pan juices. I used it to fill flour tortillas with taco toppings. My husband used corn tortillas and topped with cilantro & onions. Tasty & so easy.
Very nice recipe - I made a couple changes, partly based on what I had on hand. I used 1 can green chiles and 1 can diced jalapenos, which added just a touch more heat, and added 1/2 tsp liquid smoke. I cooked it for about 8 hours on low in the slow cooker, and it turned out great! (And smelled so good the last few hours!)
Delicious and easy. I wrapped it in foil and put it in the crockpot overnight. Served on tortillas with red onion and cilantro... Yum!
This is probably the best recipe I've found on this website!! I LOVE LOVE LOVE it!!! I actually cooked it in the crockpot for half the day and it was so flavorful and tender! It really helped with the Mexican food cravings I was having! I made it with flour tortillas, sour cream, cheese and homemade salsa! Soooo good!
I had never had pork tacos but had a roast that I didn't know what to do with it so I thought I'd give this recipe a try. We loved this and it will make it onto our regular menu - however, I will be trying a few things to see about intensifying the flavor (ie. letting the pork sit with the rub in the fridge for several hours, cutting the roast into sections so the flavors distribute more evenly, and/or adding more seasoning). I omitted the oregano (didn't seem like it would fit with Mexican seasonings) and subbed cumin. I also used granulated garlic in place of fresh garlic. I cooked it in the crock pot all day on high and it was juicy and tender (for some reason my crock pots don't cook well on low). We shredded it and mixed the cooking juices in with the shredded meat (which did not make it saucy but helped to add flavor) and used it for burrito filling with lettuce, cheese, sour cream, and taco/green chili sauce. It is a very versatile filling. I look forward to freezing the leftovers for a quick-grab dinner when the baby comes!
Love, Love, Love this recipe! The only recipe I use now for carnitas! After making this several times, I do add a little more taco seasoning, more fresh garlic, and throw in fresh cilantro from our garden.
This was just fabulous. My son and grandson just kept eating and eating. I used a jar of El Pinto green chilies. And I made Buffy's beans to go with. And pico de gallo and guacamole. Excellent recipe. Made in Crock pot. Very easy.
I use a can of Rotel instead of the green chilies. I also like to cook this in the crock pot. It makes the house smell so great! I shred the pork and serve it with rice, black beans, lettuce, cheese, salsa, etc. It's a favorite for sure!
This is AMAZING! It has quickly become a family fave. I leave out the salt, and use about 1/2 an envelope of taco seasoning. then throw all the ingredients in the slow cooker. When I get home from work I shred the pork and put it back in the juices for another hour or so. To DIE for! Thanks for the recipe!
This perfumed the entire house and my family kept saying how wonderful it smelled. It wasn't as highly flavored as I expected - I cooked it in foil in the slow cooker. Next time I think I'll try it OUT of the foil in the cooker. It tasted lovely, but a bit bland. I'm going to roll it in corn tortillas and bake with enchilada sauce.
Made a huge crock-pot full for my birthday party. Turned out great, however, when using a pork butt, you'll need to pick out the really fatty parts. Once that was done - it was ALL GOOD!
This recipe made awesome pork tacos, and the next day we used the leftovers for enchiladas! I put mine in the crockpot for 5 hours on high, then shredded it at the end and let it sit in the pot for about 20 minutes - I think this made it soak up the juices, which were very spicy because I used a package of "spicy" taco seasoning. Yum
This was so good. I doubled the recipe and cooked it in the crock pot and used it to fill Empanada's. The whole family ate them up for days.
This was tremendous! My whole family loved it. I set the pork roast on foil, applied all the ingredients, wrapped tightly in foil, and cooked in the crock pot for 5 hours on high. I think the trick is to make a ring of crumpled up foil to raise the roast off the bottom of the crock pot so that the heat surrounds the meat. I added approx 1/8 to 1/4 cup of water to the bottom of the crock pot - not touching the wrapped roast - to supply moist heat. My daughter commented when she came in from school - what's cooking, it smells like tacos. The meat was so tender. Used leftovers the next day for BBQ pork sandwiches. Delicious!!
5 stars for EASY, TASTE, VALUE, and VERSATILITY. I put this in the crock pot, following the recipe exactly (other than the cooking method). It tasted WONDERFUL. I used a Boston Butt that I got on sale at Bloom for $.88/pound (yes, $.88!) We had it as taco meat, as enchiladas, as taco salad, and just by itself with some cilatro and diced tomato on top. Spring for the fresh cilantro. . .it really bring out the flavor of this recipe. Passing this on to everyone I know! Thanks!
THIS recipe is in our weekly rotation now! We all love it, even the kids. I use whatever pork roast is cheaper that week and do the coating exactly how the recipe says. I freeze the leftovers, and reheat with a little taco sauce in a pan to add any juices that mightve gotten dried up in the freezer. its AMAZING!
This is very good! I put everything in the crockpot, cook on low for 6 hours, shred pork, then back in the crock for another 2 hours. I do not drain the chilies and use a whole package of spicy taco mix. I also add a can of tomatos w/chilies. I will be using the leftovers for enchiladas. Thanks so much for the great recipe that my DH gives a rave review!
One word, LEGIT. This is exactly what I was looking for in a pulled pork recipe. I wanted to try it in the oven, but I threw it in the crockpot before work instead and it was perfect by the time I got home. Next time I'll cook it in the oven, and I'll try it with a beef roast. I have a feeling you can't go wrong with this one. AWESOME
This was really good, and I will make it again with a couple changes. I followed the recipe exactly (except cooked for 6 hours), but probably didn't seal the foil well enough. A lot of the sauce/juice came out onto the sheet pan, and I think the meat lost some flavor because of it. It was still completely tender and very tasty. Served on warmed corn tortillas with onions, cilantro and salsa. Next time I might try the crock pot, or really seal the foil for roasting in the oven. Hubby and I loved it; my daughter made a sandwich out of it with mayo and A1 on sliced sourdough bread and said it was great!
Divine. I add the entire packet of taco seasoning and roast for 7 hours. I serve it with warmed tortillas and pico de gallo. My entire family loves it. My mother made this in her crock pot and my kids didn't like it near as well as oven roasted.
This is so delicious! I have made it a few times now and am about to make it again for my daughter's 9th birthday dinner request! I have made this in a foil bag (super easy clean up) and I made it once in the crock pot and it turned out great too! Fantastic recipe as is; no need to change a thing!
stead of green chilies i used 1 4 oz can of """hot" salsa verde""" & a cup or so of extra water, and instead of taco seasoning, i used stuff from my cabinet: cumin, cayenne, chili powder, salt & pepper. cooked it for 8 hours in crockpot on low - made fantastic shredded tacos. i eat low-carb & i just had mine w/ sliced avacado and a little cheese & it was awesome.
A family staple....I put the pork in the crock pot and let is cook on low for 6 hours and it pulls apart easily. We add a little cayenne pepper to make it a little spicer.
Can't wait to try this with a full roast - was cooking just for hubby tonight and had a huge boneless porkchop I had to use up. So I thought I'd give your recipe a try - it was simply smashing! Wrapped in foil and baked as directed, stopping at 2 1/2 hrs. Removed meat from foil, sliced and put meat & juice in small saute pan to await his arrival. He devoured - thanks so much for recipe.
First time I ever pulled pork or made any kind of pork roast and this was AMAZING!!! No recipe change! I through it in the slow cooker for 5 hours on high and it was perfect! Definitely a keeper!
I didn't want to go to the store, so I didn't have the green chilies or the taco envelope. Also, I rarely measure when I cook (but when I bake I do). I used lots of chili powder, tiny bit of garlic powder and onion powder, about 1 1/2 teaspoons cumin and about 1/4 teaspoon of white pepper. This was such a great idea; I don't like processed foods much, so I used this on a taco. Thank you-and if you have more seasoning ideas, post them!
This is an outstanding recipe....so delicious with mouth-watering flavor. I followed the recipe exactly only adding 1/2 tsp of Penzeys Arizona Dreaming to the spices for the rub. I also followed a couple of other reviewers' tips by placing slices of fresh jalapeno pepper on top of the roast. I wrapped the roast in foil, placed in my slow cooker and cooked it all night. DELICIOUS! The roast fell apart and was very moist and tasty. I served with toppings of chopped tomatoes, chopped red onion, jarred verde salsa and chopped cilantro but it was delicious all by itself. Thanks for sharing - definitely a keeper!
This was delicious. Made it in the crockpot and varied it only slightly. The Pork Roast was 5lbs after trimming fat, so added a little extra of most of the spices. E.g., doubled the taco seasoning and garlic (but halved the chili powder - not so fond of that flavor). Was concerned it needed liquid, so added 1/4C water and to address the need for more spice, added 1/3C Pace Picante Sauce. The meat was very flavorful, as was the sauce. This would be an excellent way to make a delicious meal out of a cheap cut of meat. But be sure to trim all visible fat or you will have to skim it later. This is definitely a keeper!
My sister and I made this for our family dinner while we were camping on the coast last weekend. Put a pork shoulder roast in the crockpot, cooked for 7 hrs, was falling off the bone and super easy to shred. The seasonings were great (will add a little more next time), served w/corn tortillas, lime, cabbage, salsa and sour cream. Yum, will definitely make this again! Super easy dinner to make when traveling in the RV.
This was excellent. After mixing up the rub, I was terrified it was going to be too spicy for my kids but it turned out great. I will be using this recipe often. Thanks!!
I was surprised I hadn't reviewed this yet. I have used this recipe over and over again. I have made it exactly and have since made my own changes. Less chili powder, whole package taco seasoning, palmful of cumin/peppercorn blend (not ground). I have used this for (flour and corn tortilla) tacos, pork chili, chimichangas, taco salad and my son uses it for sandwiches. I do use my crock pot, but after shredding the meat I put it in a large pot with all juices and simmer until juices are more concentrated. Get RAVES from family/friends!! Ironically, my name begins with letter D!! Thank you, Dee!! Edit: i've started making my own taco seasoning, so i no longer use the seasoning packets. i like that i can control the spices and spiciness. we like our food spicy!! this enables me to do without the chili powder, oregano and garlic (as my seasoning has those ingredients already in it). Still spectacular!!
This was delicious! I actually used pork tenderloin thinly sliced, marinated, then broiled because I didn't have a roast on hand. I'm sure either way it would have been delicious!
This wasn't bad but didn't find that it was Great!! Sorry to say that I've had better. I made this into burittos and found that the pork flavor alone was nothing to write home about (needed some umph). What did make my burittos better was the addition of sour cream, guacamole, refried beans, etc. Without these additions it would be bland. Only with more spice/modification would I make this Roast again.
Oh my! This is so good. I used a bone in shoulder but roast that was almost 8lbs. I kind of eyeballed the ingredients for the rub but didn't really add more than the original recipe. I put the rub on and then let the roast sit in the fridge for about 12 hours. Put it in the crock pot on high and cooked for another 12. Perfectly moist and shredded easily. We will be adding this to the family cookbook.
Wow this was tasty! Such a nice change from chicken tacos. I used a pork loin roast cuz that's what I had, and I reduced the recipe because there are only three of us. The only changes I made were based on other reviews, so I added a little stock, some cumin and some tomato paste. So good! I wrapped my roast in foil, then placed it in a covered clay pot to bake. Perfection on a corn tortilla. Yummmmmmmmmyyyyy!
This is seriously the best roast pork recipe on the site!! I added BBQ sauce and onions to the left overs for BBQ pork sandwiches....SO GOOD!
Made this in the crock pot on low and it was so tender and delicious. The only deviation I made was more garlic, because I'm a garlic fiend. I created an account specifically to rate this recipe, it's that good!
It's Delicious! I made it with Pork Sirloin Roast in the CrockPot and turned out wonderful! Added to my recipe book. We don't like the Chilli Powder flavour so instead I used paprika and Cayenne Pepper. The rest I kept the same.
Nix the salt and replace it with a packet of onion soup mix. I found that this has better flavor with cumin instead of oregano. One of the other reviewers suggested replacing one can of chilis with a can of chipotle peppers in adobo sauce - do it! The chili pepper may seem like a lot, but it works out just fine. I think I also added some garlic for more flavor. I took the advice of another reviewer by adding 1/4 cup of apple cider vinegar and a chicken bouillon cube (this was combined with water in my slow cooker). Throwing everything into a slow cooker makes this a simple dish to put together. This made some REALLY incredible pork. This was excellent in a corn tortilla with fresh cilantro (lettuce does not belong on tacos!).
I am amending my review. When you read the recipe on here, it does say to include the green chilies. However, when I changed the recipe to 4 servings and printed it out, somehow the green chilies got omitted even though they are listed in "ingredients." This recipe works great in crock pot.
OK, but a little bland for me. Don't know what I did wrong but I also had a little prolem shredding the meat. It was not as tender as I thought it would be. Will try again in the crock pot with more seasoning.
Great recipe! I made this in the crock pot and tweaked it a little. I added about half a beer, 1/4 C apple cider vinegar, about 2 or 3 TBLs honey, and after a few hours of cooking, added more Chili powder and Cumin to taste. Added a little more salt too and some lime. Cooked 7 hours and was perfect!! So happy I tried this!
So, so very good I can't even tell you how wonderful these were. I had to forward on this recipe to other people at the party. I did add a can of chipotle peppers in adobo sauce to the mix before slathering on the pork. Gave it more dimension.
This tasted great and was very easy! I am all about easy. I had to cook mine in the oven for 6 hours, but I was expecting that based on other comments. Will make this again. Thank you for sharing.
