1/1 Photo of Pork Machaca (Tender Pulled Mexican Pork)
4 hrs 20 mins
Chef TotalFark's Note:
This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!
My Private Note
Units: US | Metric
- 1 (4 -5 lb) pork butt (about 4-5 lbs, but up to 10 is fine too)
- 2 quarts water (enough to cover meat by about 2/3)
- 2 1/2 tablespoons chicken bouillon powder (Knorr is my favorite)
- 1 (15 ounce) can diced tomatoes or 3 tablespoons tomato paste
- 20 whole garlic cloves (or 2 tbl. granulated, but fresh will work better)
- 4 whole jalapenos, more can be used for a spicier final dish (or 2 small cans diced green chiles, or 1 small can jalepenos-not pickled)
- 2 teaspoons oregano (dry leaf..never use ground!)
- 1Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
- 2Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
- 3When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
- 4Shred (or "pull") either with forks or by hand.
- 5Place in storage container and add some of the broth to moisten; refrigerate until needed.
- 6Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
- 7For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
- 8For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
- 9Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.
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Nutritional Facts for Pork Machaca (Tender Pulled Mexican Pork)
Serving Size: 1 (426 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 425.2
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 9.9 g
- Cholesterol 119.9 mg
- Sodium 477.8 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.8 g
- Sugars 1.6 g
- Protein 35.0 g