Slow Cooker Machaca Recipe
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Slow Cooker Machaca

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."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (15)

What to Drink?
Wine Tempranillo
Cocktail La Paloma Suprema
Beer Beer
Prep Time:
5 Min
Cook Time:
12 Hrs
Ready In:
12 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 563 | Total Fat: 32.5g | Cholesterol: 170mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 4, 2008 by RBcook   view full review
Instead of throwing out all that liquid and paying for enchilada sauce you can use 3 cups of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 27, 2009 by Ruthey   view full review
I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 9, 2008 by groverutah   view full review
This is very good and easy. After the first cooking you get rid of all the fat so it's very...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 24, 2011 by Milly Suazo Supporting Member (Click to learn more about Supporting Membership)  view full review
Instead of the enchilada sauce, I added a can of tomatoes and green chilies and a small can of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 12, 2012 by Crystal S Supporting Member (Click to learn more about Supporting Membership)  view full review
I am reviewer number 14 and I cannot believe that almost all the previous 13 changed the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 27, 2010 by STACII24 Supporting Member (Click to learn more about Supporting Membership)  view full review
You have to try this! I suggest adding the onions, garlic and cumin like the other reviews...
The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed on May 23, 2011 by vella_marie   view full review
Wow this is nothing like authentic machaca. I would strongly advise finding a different...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 15, 2011 by Machaca   view full review
Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 5, 2011 by hafpit   view full review
Great recipe, but I did make a few additions. I added two 15 oz.containers of fresh salsa, and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 22, 2011 by jodie   view full review
Amazing! Very tender!!

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