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This is a very easy dish to prepare and it's really quite flavorful with only a few ingredients. I can only imagine how good the other reviewer who smoked the meat was- yum. My family likes things a tad spicer so next time I will look for a enchilada sauce with some bite.

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DDW May 01, 2008

This is a great recipe- I also got it from someone in UT and have been making it for a while. The only difference is that my recipe calls for green TACO sauce (comes in a bottle like ketchup), which is usually very concentrated and zippy, unlike enchilada sauce. This may account for a better balance with the 1/2 cup of brown sugar, which I have never found too sweet. I also drain all the fat/liquids out of the crock pot before returning the shredded roast and adding the sauce and sugar. It really does taste worthy of a restaurant!

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Jaylee May 04, 2010

super easy and very tasty. based on the other reviews I did cut the brown sugar to 3Tbsp. It was sweet by not overly so. Next time I'll use a spicier enchilada sauce or some added spices. Will definitely make this again.

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SMH July 15, 2009

With the sugar, it just made it way too sweet. next I will just add some more spices

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Coffeelad June 12, 2009

I always want to give 5 stars but I just didn't like how sweet this turned out. I think I would leave out the brown sugar and just use the enchilada sauce. Other people might really like the sweetness but it just wasn't to my taste.

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Chief cook and bottlewasher April 09, 2009

The finishing sauce was so simple, but very flavorful! I smoked my pork butt, being a very mild 71º here in Tampa Bay in January.. I've never been to Utah and I'm sure I'll never go, but I'm glad you got this recipe from that Tex-Mex and shared it; I put this in my 'tried and true' folder to make again.. Thanks much!

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steve in FL January 27, 2007
Shredded Pork Barbacoa