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    You are in: Home / Recipes / Pork Machaca (Tender Pulled Mexican Pork) Recipe
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    Pork Machaca (Tender Pulled Mexican Pork)

    Pork Machaca (Tender Pulled Mexican Pork). Photo by GaylaJ

    1/1 Photo of Pork Machaca (Tender Pulled Mexican Pork)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    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!

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    Ingredients:

    Servings:

    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!)

    Directions:

    1. 1
      Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
    2. 2
      Can 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).
    3. 3
      When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
    4. 4
      Shred (or "pull") either with forks or by hand.
    5. 5
      Place in storage container and add some of the broth to moisten; refrigerate until needed.
    6. 6
      Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
    7. 7
      For 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.
    8. 8
      For 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.
    9. 9
      Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.

    Ratings & Reviews:

    • on March 03, 2010

      45

      We really enjoyed this. The machaca was perfectly moist, and it even left a ton of broth that we can use in other recipes. We had the machaca with tortillas and hot sauce, but I think it really did need something else to go with it. I can't put my finger on it, but I think next time I will try sauteing up some onions, tomatoes and green peppers, and mixing them into the meat after it has cooked. All in all though, it is a great recipe with good flavor. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2010

      55

      Awesome! I only had a 2lb roast so I cut the ingredients in half. I also did not have enough fresh garlic so I used the granulated and it was still excellent. We made pork tacos and everyone loved them. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2006

      55

      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. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

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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
    60%
    Total Fat 28.8 g
    44%
    Saturated Fat 9.9 g
    49%
    Cholesterol 119.9 mg
    39%
    Sodium 477.8 mg
    19%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 35.0 g
    70%

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