Slow Cooker Machaca

Slow Cooker Machaca

17
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 servings 563 cals
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Original recipe yields 10 servings

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Nutrition

  • 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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Directions

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  • Prep

  • Cook

  • 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

17
  1. 24 Ratings

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Most helpful

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.

Most helpful critical

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 dic...

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 dic...

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 a...

Instead of the enchilada sauce, I added a can of tomatoes and green chilies and a small can of green chilies, plus a small diced onion. Very good and tender

You have to try this! I suggest adding the onions, garlic and cumin like the other reviews say. We didn't get to add cilantro but will for sure next time. I can't wait to make this for my hisp...

Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking until the juices are reduced…(very thick).

Great recipe, but I did make a few additions. I added two 15 oz.containers of fresh salsa, and half of a 16 oz. container of sliced jalapenos, along with a little of the liquid. I also dropped i...

no liquid in crock pot with meat

After moderations, this recipe is great. First, I left out the pork and added adobo to the seasonings. After the alloted time in the crock pot, I drained meat then added one can of RED enchilad...