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READY IN 12+ hrs

Slow Cooker Machaca

Read Reviews (15)

"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." — TucsonMom

Ingredients Edit and Save

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Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 10 servings Change Servings

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

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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.

Kitchen-Friendly View

PREP 5 mins
COOK 12 hrs
READY IN 12 hrs 5 mins

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I am reviewer number 14 and I cannot believe that almost all the previous 13 changed the recipe in some way and THEN reviewed it. Please review on the written recipe, not your changes..... Not your traditional machaca by any means, but the flavor was soo good none the less. Will make again. Thanks Tucson Mom for a recipe to add to the crockpot file.

—Crystal S

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Most Helpful Critical Review

Jun 04, 2008

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.

—RBcook

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20 Ratings

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Jul 27, 2009

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.

—Ruthey

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Mar 09, 2008

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.

—groverutah

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Jun 24, 2011

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

—Milly Suazo

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Aug 27, 2010

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 hispanic inlaws! Talk about brownie points. HeHe

—STACII24

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May 23, 2011

Wow this is nothing like authentic machaca. I would strongly advise finding a different recipe. My inlaws ( born and raised) from Mexico didn't understand what it was I had made and my husband's Gma (just visiting) was not pleased... I received an embarrassing lesson on how its supposed to be made.

—vella_marie

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Aug 15, 2011

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

—Machaca

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Nutrition

Calories
563 kcal
28%

Carbohydrates
6.9 g
2%

Cholesterol
170 mg
57%

Fat
32.5 g
50%

Fiber
1.2 g
5%

Protein
57.3 g
115%

Sodium
1074 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Machaca

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 563
Calories from Fat: 292

% Daily Value *
Total Fat 32.5g 50 %
Saturated Fat 11.7g 59 %
Cholesterol 170mg 57 %
Sodium 1074mg 43 %
Potassium 1220mg 34 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 1.2g 5 %
Protein 57.3g 115 %
Sugars 1.2g
Vitamin A 10 %
Vitamin C 35 %
Calcium 5 %
Iron 36 %
** Thiamin 121 %
Niacin 179 %
Vitamin B6 106 %
Magnesium 28 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.