By Chef TotalFark on June 16, 2006
Photo by GaylaJ
Photo by GaylaJ
"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!"
Serving Size: 1 (426 g)
Servings Per Recipe: 10
"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!"
"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 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."
"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"
"Wow!! This pork is very delicious. I only had a 2lb pork roast so I just halved my ingredients. I didn't have diced tomatoes so I used tomato sauce and it came out soo good. I used the meat for burritos. Thank you so much for posting this recipe."
"I've had beef machaca with scrambled eggs for brunch in a Mexican restaurant, and that was delicious!"
"I made this several times last summer in the crock pot! So wonderful! Great way to prepare an inexpensive cut of pork. We shredded it and made burritos with canned black beans, homemade corn relish and some sour cream! Thanks for the recipee!"
"Love this! I've made with beef, chicken and pork - its always a hit!!"
"Great pork. Served with Mexican cornbread, baked beans and coleslaw. YUM."
"I served this at a football party with burrito fixings and got rave reviews! The pork was so tender it shredded like a dream. Will definitely be making this again. Thanks for sharing!"
"Loved it! I especially love your suggestions for the pot roast, soup, and machaca. Muchas gracias!!!"
"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..."
"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."