Pork Machaca

By dmrodolph

Machaca is actually better the day after it is cooked, so it could be made 1 or 2 days ahead.

Ingredients

• The following ingredients I usually do heaping:
• 4-5 lbs boneless pork butt
• 1 Tbsp olive oil
• 2 + cups finely chopped white onion
• 2 cans diced jalapenos (less if you don't want a good kick)
• 8 + large garlic cloves minced
• 1 can chopped tomatoes, including juices
• 4 cups chicken broth
• 2 cinnamon sticks
• 3-5 bay leaves
• 1 Tbsp ground cumin
• 3 Tbsp chili powder
• 3 tsp dried oregano
• pepper to taste (add salt after it's done if needed)
• cilantro for garnish

Details

Servings 12

Preparation

Step 1

For the Machaca:

Trim as much fat as possible off the pork.

Add the olive oil to the pot. When hot, add the onions, jalapenos, and the garlic. Saute until softened, about 5 minutes. Add the cumin, chili powder, cinnamon sticks, tomatoes, oregano, bay leaves, chicken broth, and pepper. Bring to a boil.

Preheat the oven to 350 degrees. Put the pork in the pot with the stock mixture. Cover and cook until the pork shreds easily with a fork, 4ish hours. Check occasionally, add more broth or water if necessary. Let the beef cool in any remaining liquid. Remove the bay leaves and cinnamon stick.

When the pork is cool enough to handle, use a fork to shred it into bite-sized strings. Stir them into any large frying pan along with the remaining juices. Cook on stove top over medium-high heat, until the liquid is reduced. Stir frequently.

Stir in cilantro for garnish (or just top individual servings). Use machaca for quesadillas, burritos, or tacos.

Accompaniments

Chopped tomatoes
Sour cream
Avocado or guacamole
Cheese
Lime wedges (a must!)
Cilantro (a must!)