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I wont leave a star rating or photo because of the changes I made while making Pokey's recipe. Used about a 2 1/2 pound pork roast for this recipe. Placed it in my slow cooker and only used 1 jalapeno pepper, seeded and sliced. Could not find a scotch bonnet pepper so I used a habanero and only 1 teaspoon for the salsa. An interesting flavor mixture of mango and pepper with heat to bump it up a notch. Thank you Pokey for sharing your recipe!

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lauralie41 May 26, 2006
Cabrito Barbacoa With Mango Salsa (Tex-Mex)