Slow Cooker Machaca

Slow Cooker Machaca


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.

  • Preparation Time: 5 minutes
  • cook: 12 hrs
  • total: 12 hrs 5 minutes
  • Servings: 10
  • Yield: 10 servings

Ingredients for Slow Cooker Machaca

  • 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 for Slow Cooker Machaca

  • 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; protein 57.3g; carbohydrates 6.9g; fat 32.5g; cholesterol 170.1mg; sodium 1073.7mg.

Slow Cooker Machaca
Article Name
Slow Cooker Machaca
Slow Cooker Machaca
Publisher Name
slow cook recipe
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