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Slow Cooker Machaca


One reviewer added the list of ingredients at the bottom, another suggested taco seasoning
One reviewer used tomato sauce and various ingredients instead of the enchilada sauce

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Rate this recipe 4.4/5 (10 Votes)
Slow Cooker Machaca 1 Picture


  • 3 pounds beef rump roast
  • 3 pounds pork loin roast
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 (14.5oz) cans green enchilada sauce
  • 2 (4oz) cans diced green chiles
  • 3 tbsp chopped garlic
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tbsp chili powder
  • 1 tsp adobo seasoning


Adapted from


Step 1

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 8-10 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 4-8 hours.

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