This machaca pork and beef recipe is cooked in a slow cooker overnight, creating the most tender Mexican-style meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Ingredients
- 3 pounds beef rump roast
- 3 pounds pork loin roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cans green enchilada sauce , 14.5 ounce
- 2 cans diced green chiles , 4 ounce
Instructions
-
1
Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
-
2
Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.
Nutrition Facts
Per serving
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