Slow Cooker Machaca

SUBMITTED 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."

PREP TIME	5 Min
COOK TIME	12 Hrs
READY IN	12 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (1)

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.

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REVIEWS

Reviewed on Mar. 9, 2008 by 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.

1 user found this review helpful