Slow Cooker Machaca

4.6

(52)

42 Reviews

10 Photos

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.

Submitted by TucsonMom

Updated on January 27, 2024

10

Prep Time:

15 mins

Cook Time:

12 hrs

Total Time:

12 hrs 15 mins

Servings:

10

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 all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
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)

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	115%
Vitamin C 21mg	24%
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.

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