Slow Cooker Machaca

Name: Slow Cooker Machaca
Prep time: 5 min
Cook time: 720 min
Total time: 725 min
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

4.5

(54)

44 Reviews

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.

Recipe by TucsonMom

10

Prep Time:

5 mins

Cook Time:

12 hrs

Total Time:

12 hrs 5 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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

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.

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.