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My review
Slow Cooker Machaca
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."
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Ingredients
12 h 5 m servings 563 calsOriginal recipe yields 10 servings
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Directions
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Ready In
- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 563 calories; 32.5 g fat; 6.9 g carbohydrates; 57.3 g protein; 170 mg cholesterol; 1074 mg sodium. Full nutrition
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Reviews
Read all reviews 2636 Ratings
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Most helpful positive review
7/26/2009
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.
Most helpful critical review
6/4/2008
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 dic...
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6/4/2008
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 dic...
7/26/2009
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.
3/9/2008
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 a...
6/24/2011
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
8/26/2010
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 hisp...
8/12/2011
Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking until the juices are reduced…(very thick).
7/5/2011
Great recipe, but I did make a few additions. I added two 15 oz.containers of fresh salsa, and half of a 16 oz. container of sliced jalapenos, along with a little of the liquid. I also dropped i...