Slow Cooker Machaca
As in, years and years and years coming.
Recipe Summary 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.Ingredients | Leftover Roast Pork Recipes Sweet Sour
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. Info | Leftover Roast Pork Recipes Sweet Sour prep:
5 mins
cook:
12 hrs
total:
12 hrs 5 mins
Servings:
10
Yield:
10 servings
TAG : Slow Cooker Machaca World Cuisine Recipes, Latin American, Mexican,
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