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

Photo by Janet G.
Adapted from allrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 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

Directions

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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