Slow Cooker Machaca

Slow Cooker Machaca

TucsonMom 2

"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."

Ingredients 12 h 5 m {{adjustedServings}} servings 563 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 6.9g
  • 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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  • Prep

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  • Ready In

  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 17

  1. 24 Ratings


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.


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.


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.