17 Reviews of Pork Machaca (Tender Pulled Mexican Pork)

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.

From: Beverly292

On Jun 24, 2006

This made a wonderfully flavored pork dish. I had planned on making HM tortillas, but ran out of time, so, I just served this as it was with melted cheese, sliced green onions and sourcream on top. The leftovers are great as well! I used the tomato paste, minced garlic from a jar and canned chiles. I am sure to make this again!

From: :)shirley(:

On Jun 18, 2006

Saw this posted in the forum and had a pork shoulder to use up. I did do it in my crockpot and left out the 2 quarts of water. after pulling the pork I added it back to the sauce to soak up some of the juice. I then used the meat for chimichangas, delicious! I have tossed the broth/flavorings into the freezer to make a soup this next winter. All I will have to do is add vegies. Very nice recipe one that I will use again. Thank you! shirley

From: Granmama

On Sep 10, 2006

This is wonderful! I used country style pork ribs - that's just sliced pork butt, right? I used green chilis and fresh garlic. I cut the recipe in half to accomodate the amount of meat I had. It was so easy. I simmered for about 5 hours because the meat was frozen. After refrigerating overnight, it was easy to take out the fat. The resulting shredded meat is melt-in-your-mouth yummy. I'll serve it on flour tortillas with sour cream and guacamole. The broth is frozen for soup. Thanks!

From: sherrilljoy

On Oct 18, 2007

Great flavor. I used a jar of homemade salsa instead of the canned tomatoes and it was fantastic. Only used 2 jalapenos and it wasn't hot at all.

From: ATM 67

On Oct 27, 2007

I used a 9# bone in pork roast and didn't get out the pot big enough to cook it in. (My BIG wok stay out 24/7.) So... I put a round rack in the bottom of the wok to keep the meat up, off the cooking surface... and the lid didn't seal well so it didn't "steam" like a normal roast. As a result of all the equipment adaptations, my cooking time was MUCH longer, and WELL worth the wait. I used 3 or 4 HEAPING tablespoons of jarred, minced, "fresh" garlic, instead of the whole cloves, and a little extra oregano... because of the "re-potting issues". Let me stress, This recipe ROCKS!!! My GF said, "OH!... My... God!!! That is SO good!" I think that says it all.

From: SuzeCooks

On Mar 31, 2009

Fabulous! I made this for a "taco night" potluck and it was a huge hit. I sliced the jalepenos and left the seeds in for extra kick. I also let the pork cool in the sauce as suggested and the meat was oh so tender. This recipe goes into my favorites. Thanks!

From: MillaKette

On Jul 29, 2009

DELICIOUS! Made a few changes. Didn't have jalapenos, so used a can of diced tomatoes with jalapenos. Reduced water to 1 cup (crock pot) and added salt. Put 10 garlic cloves + 1 tsp garlic salt. We got a delicious gravy with cornstartch. Even our kitty, who doesn't eat our food, loves the pork! Thanks for sharing.

From: Sari #2

On Nov 17, 2009

Wow what a big hit in my family!!! i will say the next day was even better then the first!!! caution... Don't chop the jalapenos without gloves... i did and omg... my hands were burning all day long... until i went on-line and learned hot to get some relief... rub your hands in sour cream and or vinegar. It helped but boy.. did i learn a big lesson. The flavors are wonderful and this is so easy to make. i used the crockpot but seared the meat first on the stove. and i only used 8 garlic cloves and make slits in the meat and just popped the clove down in each slit. we really enjoyed this dish and my husbands wants me to make it again... very soon!!! thanks for the great and easy recipe...