Slow Cooker Machaca


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 mins
Cook Time:
12 hrs
Total Time:
12 hrs 5 mins
10 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


  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.

Nutrition Facts (per serving)

563 Calories
33g Fat
7g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 563
% Daily Value *
Total Fat 33g 42%
Saturated Fat 12g 59%
Cholesterol 170mg 57%
Sodium 1074mg 47%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 57g
Vitamin C 21mg 106%
Calcium 39mg 3%
Iron 4mg 20%
Potassium 1220mg 26%

* 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.

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