Machaca Recipe · 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

• 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

Cooking Directions

1. Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
2. 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

• calories562.7
• carbohydrateContent6.9 g
• cholesterolContent170.1 mg
• fatContent32.5 g
• fiberContent1.2 g
• proteinContent57.3 g
• saturatedFatContent11.7 g
• sodiumContent1073.7 mg
• sugarContent1.2 g