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.
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.
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.
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.