Slow Cooker Machaca recipe

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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

Nutrition Info

562.7 calories
carbohydrate: 6.9 g
cholesterol: 170.1 mg
fat: 32.5 g
fiber: 1.2 g
protein: 57.3 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1073.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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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