4 Reviews

This recipe is ok, but very very sweet! My husband didn't like it at all, but he is not a fan of the sweet and savory combination as I am. I thought it was good, but liked it better on baked potatoes than in tortillas. It seemed too sweet for Mexican food; however, the potato was reminiscent of a BBQ spud, and mellowed the sweetness.

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ruthie655 May 07, 2014

The only reason I'm giving this 4 stars is because it's not as thick as it looks in the picture. The flavor is excellent but it was very runny, not thick at all. I will make it again though and thicken it up on the range top. I did use mild enchilada sauce and it wasn't too spicy for my kids.

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JuliHQ January 25, 2013

Excellent. I made exactly as directed with one exception. I put this in a pot and boiled on high for about 15 minutes after it was done in the crock pot in order to reduce and thicken the sauce a little more. We made this into burritos with cilantro lime rice. It was perfect. We will be making this many more times!! thanks for the great recipe.

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sugar momma March 20, 2010

This cooked the best shredded pork I've ever had. My sauce wasn't quite a thick looking as the pix and probably not as spicy. I had one change which was the chilis. The main reason I found this recipe was to use left over enchilada sauce and green chilis, so I ended up using probably 1/4c of chopped green chilis in place of the adobo chili sauce. I used 2 pork shoulder roasts together combined to about 5lbs. Let them cook on high for 6 hours, then shredded them up and simmered for about 3 more on low. Threw a large amount in the freezer and still have at least a whole meal to eat as leftovers.

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OCMom1 January 08, 2010
Sweet Pork Barbacoa