Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)

Name: Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)
Total time: 14400 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Garlic Pork Machaca; 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast; 20 Cloves Fresh Garlic [left whole]; 3 EX LG Jalapeños [stems removed but left whole]; 1 Medium Purple Onion [chopped + reserves]; 4 (14 oz) Cans Beef Broth; 1 (28 oz) Can Diced Red Tomatoes; 1 (4 oz) Can Green Chilies; 1/2 tsp Mexican Oregeno; 1 Cup Mexican Beer [Modelo or Tecate]; 1 tbsp Ground Cumin; 2 tbsp Dried Cilantro Leaves; 2 Bay Leaves; to taste Fresh Ground Black Pepper & Salt; ● For The Additions & Garnishments; Your Favorite Red Salsa for serving; as needed Fresh Cilantro Leaves; as needed Fresh Cabbage [thin sliced]; as needed Fresh Radishes [thin sliced]; as needed Purple Onions [minced]; as needed Jalapeños [minced]; as needed Fresh Tomatoes [chopped]; as needed Lime Wedges; as needed Fresh Flour Tortillas [6"]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This dish is traditionally made with dried then, rehydrated thin beef or pork strips. But, this method listed works just as well. After all, how many of us have dried meat hanging around our houses? Seriously? If you do, you probably need to call somebody huh?

Anyway, this is such an easy, deliciously juicy dish to prepare. Know it's so easy, 7 year olds made it while they played tag with each other in my backyard this afternoon. Just set it and forget it!

It's perfect for flautas, hard or soft tacos, burritos, sopes, enchiladas, taquitos or even chimichangas. It's also great for breakfast with eggs. AKA, "Machaca con Huevo."

Most Mexicans don't believe any condiments or sides are necessary for this dish other than warmed flour tortillas. But, we're Americans and we do dig our sides, dips and options! Don't we?!

Anyway, this is such an easy, deliciously juicy dish to prepare. Know it's so easy, 7 year olds made it while they played tag with each other in my backyard this afternoon. Just set it and forget it!

It's perfect for flautas, hard or soft tacos, burritos, sopes, enchiladas, taquitos or even chimichangas. It's also great for breakfast with eggs. AKA, "Machaca con Huevo."

Most Mexicans don't believe any condiments or sides are necessary for this dish other than warmed flour tortillas. But, we're Americans and we do dig our sides, dips and options! Don't we?!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Anyway, this is such an easy, deliciously juicy dish to prepare. Know it's so easy, 7 year olds made it while they played tag with each other in my backyard this afternoon. Just set it and forget it!

It's perfect for flautas, hard or soft tacos, burritos, sopes, enchiladas, taquitos or even chimichangas. It's also great for breakfast with eggs. AKA, "Machaca con Huevo."

Most Mexicans don't believe any condiments or sides are necessary for this dish other than warmed flour tortillas. But, we're Americans and we do dig our sides, dips and options! Don't we?!

Anyway, this is such an easy, deliciously juicy dish to prepare. Know it's so easy, 7 year olds made it while they played tag with each other in my backyard this afternoon. Just set it and forget it!

It's perfect for flautas, hard or soft tacos, burritos, sopes, enchiladas, taquitos or even chimichangas. It's also great for breakfast with eggs. AKA, "Machaca con Huevo."

Most Mexicans don't believe any condiments or sides are necessary for this dish other than warmed flour tortillas. But, we're Americans and we do dig our sides, dips and options! Don't we?!

Saved

Ingredients

240 mins

8 servings

● For The Garlic Pork Machaca
1 (4 Pound)Pork Loin, Shoulder Or Butt Roast
20 ClovesFresh Garlic [left whole]
3EX LG Jalapeños [stems removed but left whole]
1Medium Purple Onion [chopped + reserves]
4 (14 oz)Cans Beef Broth
1 (28 oz)Can Diced Red Tomatoes
1 (4 oz)Can Green Chilies
1/2 tspMexican Oregeno
1 CupMexican Beer [Modelo or Tecate]
1 tbspGround Cumin
2 tbspDried Cilantro Leaves
2Bay Leaves
to tasteFresh Ground Black Pepper & Salt
● For The Additions & Garnishments
Your Favorite Red Salsa for serving
as neededFresh Cilantro Leaves
as neededFresh Cabbage [thin sliced]
as neededFresh Radishes [thin sliced]
as neededPurple Onions [minced]
as neededJalapeños [minced]
as neededFresh Tomatoes [chopped]
as neededLime Wedges
as neededFresh Flour Tortillas [6"]

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Steps

240 mins

1

Except for Additions & Garnishments - throw everybody in the pool! Simmer for 4 hours covered tightly. [believe it or not, there really is a 4 pound roast floating in that pot somewhere]
2

At 2 hours in, carefully flip your roast over and peirce her with a knife a few times. You'll eventually want to see your smaller vegetables almost disintegrated and your pork soft and tender. In the end, you'll want your broth to boil down to a 1/3 of what it originally started out with. It should almost look like an Italian Marinara.
3

Pull roast but reserve all of those delicious thick fluids left behind. You will need them.
4

Pull roast from vegetable solids and allow it to cool on counter slightly. Then, hand or fork shread meat. You also have the option of rough chopping your meat. Remove Bay leaves and discard.
5

With a potato smasher [or blender] smash or puree your soft leftover vegetable solids. Then, mix back in to your shreaded pork. [sorry. bad lighting on picture]
6

Shreaded pork with pureed vegetable sauce.
7

Serve pork hot [communal style] with warm flour tortillas, chilled garnishments and ice cold Mexican beer. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 24, 2016 13:41

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!