Pork Machaca (Tender Pulled Mexican Pork)

READY IN: 4hrs 20mins


  • 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 12
    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!)


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