Reviews & Comments

Well, I liked it. I added corn and pintos and garnished with Mexican blend cheese and a dollop of sour cream, but my husband said it was just, "Okay". He is a plain old meat & potatoes guy, no adventure in his soul when it comes to food. If I have to eat all this myself, I probably won't make it again, but it's not because I don't like it, it's because he's so narrow-minded about food.

This one of our favorite recipes! The only thing I changed was using a pork tenderloin instead of the pork loin ... less fat.

I absolutely LOVE this recipe! A few things I've changed a bit when I doubled it. First, I bought a 3lb. pork butt roast, and I placed it in the crock pot whole. Once it cooked for 6 hours, I removed it, and EASILY cut it into bite size pieces, and placed it back in. Second, since I doubled it I used one mild and one medium jar of salsa along w/ 2 cans of chiles; not everyone likes it too hot, but it gave it a tiny kick for those who do. And last, along with 2 cans of rinsed black beans, I added 2 cans of fiesta corn (drained). Not only did it improve flavor, but it made it "look" even better with the yellow corn. I serve it with the cheese, sour cream, and fresh cilantro over brown rice, and tortilla chips for "scooping." Leftovers are even tastier, and go well in a tortilla wrap!

Delicious!!! Wouldn't change a thing. Meat was very tender. My whole family, three, very finiky boys & husband, loved this. I made some corn tortilla strips to put on top or on side, they all liked it.