Slow Cooker Machaca14 Reviews
- Prep: 5 min
- Cook: 12 hr
- Ready In: 12 hr 5 min
“Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.” - by TucsonMom
Original recipe yields 10 servings
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
Amount Per Serving (10 total)
- 563 cal
- 32.5 g
- 6.9 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"Instead of throwing out all that liquid and paying for enchilada sauce you can use 3 cups of liquid and your own spices; salt, pepper, garlic, cumin and chili powder of your choice plus some diced oni..." See moreon and bell pepper add only a little more effort."
"I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican tomato sauce, 4 chopped fresh jalapenos with seeds and 1 bunch fresh cilanto...." See more"
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