Slow Cooker Machaca

14 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

Ingredients

3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

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Metric US

Original recipe yields 10 servings

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
563 cal
28%

Fat
32.5 g
50%

Carbs
6.9 g
2%

Based on a 2,000 calorie diet

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Reviews (14)

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RBcook

Jun. 4, 2008

"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."

Ruthey

Jul. 27, 2009

"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"

groverutah

Mar. 9, 2008

"This is very good and easy. After the first cooking you get rid of all the fat so it's very lean in the end, unlike many shredded meat recipes. It's not very spicy and next time I think I will add 1-2..." See more packages of taco seasoning with the enchilada sauce."

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