Easy Pork Machaca (Mexican Pulled Pork)

Name: Easy Pork Machaca (Mexican Pulled Pork)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 12 cups, 16 serving(s)
Ingredients: 4 -5 lbs boneless pork loin roast or 4 -5 lbs pork butt; 2 quarts water (should cover meat ~ 2/3); 8 teaspoons chicken bouillon; 2 (10 ounce) cans Rotel tomatoes & chilies (or equivalent diced tomatoes & chilis); 8 -12 garlic cloves, minced (or 1 - 1.5 tsp garlic powder); 1 teaspoon dry oregano leaves (not ground); 1 teaspoon dried cilantro

Submitted by farrangel

"This is a delicious, easy to prepare, please-the-whole-group filling for burritos, tacos or to serve over rice. It can be adapted to a slow cooker and always pleases at our house... hope you enjoy!"

Download

Ready In:: 4hrs 15mins
Ingredients:: 7
Yields:: 12 cups
Serves:: 16

ingredients

4 -5 lbs boneless pork loin roast or 4 -5 lbs pork butt
2 quarts water (should cover meat ~ 2/3)
8 teaspoons chicken bouillon
2 (10 ounce) cans Rotel tomatoes & chilies (or equivalent diced tomatoes & chilis)
8 -12 garlic cloves, minced (or 1 - 1.5 tsp garlic powder)
1 teaspoon dry oregano leaves (not ground)
1 teaspoon dried cilantro

directions

Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours.
When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so.
Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist.
To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

farrangel

212

I love to cook.  I love to read.  I love learning about different cultures and other parts of the world.  Reading cookbooks and recipes from anywhere is an EASY way for me to pass an afternoon (or more).  My 3 sons all inherited my love of reading and 2 of them are pretty handy in the kitchen, too.  Child #4-- a special needs daughter-- is the one I can count on to try anything new, so she keeps me smiling when the rest of our household hasn't responded quite so positively to my adventures in cooking!

View Full Profile