Slow Cooker Machaca

Slow Cooker Machaca

15 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    12 h
  • Ready In

    12 h 5 m
TucsonMom
Recipe by  TucsonMom

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
  2. 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.

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Reviews (15)

Rate This Recipe
RBcook
69

RBcook

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 onion and bell pepper add only a little more effort.

Ruthey
28

Ruthey

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.

groverutah
22

groverutah

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 packages of taco seasoning with the enchilada sauce.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 563 cal
  • 28%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 6.9 g
  • 2%
  • Protein
  • 57.3 g
  • 115%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

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Three Packet Slow Cooker Roast

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Charley's Slow Cooker Mexican-Style Pork