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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!
This is absolutely wonderful! I opted for the pot roast meal served with boiled new potatoes and butternut squash. The gravy was terrific and easy to make. I had a lot of leftover meat so I made shredded pork enchiladas and a pot of pozole. Thanks for sharing.
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!
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. ;)
Was glad to find this recipe, especially since it is not for a crock pot. Used a pork shoulder, 1 can of petite diced tomatoes, and 1 can of Rotel. I added a small dash of chipotle chili powder to the mix as well. Also threw in some cubed onions. It took about 3 hours to cook, and I left it sit in it's broth for an hour. Served with flour tortillas and pico de gallo. Fantastic really. Thank you.
I've never made this before but it turned out perfect! Thank you. Served on corn tostada shells with sour cream, shredded cabbage and cold tomato sauce (blended tomatoes, garlic salt & pepper, onion and oregano). My husband and girls enjoyed this dinner. We will put it on the regular rotation. May use soft tortillas for lunch tomorrow. And will try the soup as well!
This Recipe is Crazy good, tastes even better next day too! My family always loves when I make this! Turns out Awesome with one habanero as well (in place of jalapenos).....mind your fingers touching your mouth and eyes though! Stuck with fresh ingredients too. Carnitas...never again! Also I serve with sauteed bell peppers and onion on tortilla with Monterey cheese...BOMB! My happy stomach thanks you for this recipe! :D
Used a 3-lb pork but and roughly halved the recipe, and loved it! The pork is so juicy, tender and flavorful-- and versatile. My boyfriend and I made shredded pork sandwiches, pork tacos, pork nachos... we ate it cheerfully for a week, and ran out yesterday and are making more today for our Superbowl guests. HUGE success-- thank you!
Mine didn't look as good as that in GaylaJ's wonderful photo, but it sure did taste good