Slow Cooker Machaca
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."
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
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.
Timing :
Prep : 5 m
Cook : 12 h
Ready In : 12 h 5 m
Have a good meal
