Pork Machaca (Tender Pulled Mexican Pork)

From: Irish Rose

On Jul 27, 2008

Wow, we loved this! I cut the recipe in half for just the two of us and cooked stove top in a stockpot. Thickened the juices and served over rice. Very tender and full of flavor.

From: Chef #756324

On May 4, 2008

i combined this w/#150133 Mexican Pork Cubes to serve w/tomalitos... i used pork chops, and had to do w/o the jalapeno as i had none on hand. however, this combined with the other made for the most delectable meal!! wowee!! it has been requested on an almost daily basis for the past two weeks now - really outstanding, cannot thank you enough for our new favorite!

From: GaylaJ

On Jun 17, 2006

Excellent! The meat was tender, juicy, and wonderfully flavored, and I loved the simplicity of the recipe. Allowing the meat to cool in the broth does indeed help keep it moist, so don't get impatient, as I have done in the past, and pull it out to cool--just plan ahead, as it's worth the extra time. (I didn't take advantage of using the broth this time, but it is far too good to ignore--next time I intend to make a nice posole from it.) I used diced tomatoes, fresh garlic and jalapenos, and simmered an almost-8-pound roast for about 4 1/2 hours. We enjoyed it served simply on flour tortillas. I always thought it was hard to go wrong with a well-cooked Boston Butt, but this was extraordinary--thank you for posting! I'm looking forward to pulling the leftovers out of the freezer, and I'll be looking forward to more recipes from you.

From: Happy Hippie

On Jun 13, 2007

This machaca was outstanding, tender, full of flavor and easy to prepare for the crockpot. I used a 3 pound pork butt roast. I trimmed as much fat as was reasonable. I used the tomato paste and used only 2 jalapenos which I diced rather than leave whole. I also failed to reduce the volume of water since I was using the crockpot but will use the broth to make a mexican-syle pozole soup. I cooked the pork for 5 hours in the crockpot which was plenty of time and meat did not dry out. The pork shredded very easily, and I added some of the broth to the meat for flavor and to maintain moistness. This was so good. Some of us served it up as tacos and others as burritos. Condiments on the table included chopped lettuce, tomatoes, onions, cilantro, sour cream and pico de gallo. Leftovers are going to make fantasic enchiladas. Thanks Chef TotalFark for sharing this awesome recipe that will make an encore in my home many times.