Slow Cooker Machaca
I hope you enjoy this recipe as much as our family enjoys it.
3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles
Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands.
Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
We love to serve this dish with hamburger buns, and chips and salsa.
Tags: Betty Lynch_My Country Kitchen_Crock Pot Recipes_Slow C
February 28th, 2009 at 4:36 pm
MMMMMM…. sounds so good,…..mmmmm…
February 28th, 2009 at 4:55 pm
[…] Flying Lesson placed an observative post today on Slow Cooker MachacaHere’s a quick excerptSeason beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker. […]
June 21st, 2009 at 2:19 am
I hope you will let me comment on your blog. This is a really valuable site and the informaton it gives (» Blog Archive » Slow Cooker Machaca)is exactly what is needed by those interested in the subject. Congratulations and keep up the good work. Mary Jo
August 2nd, 2009 at 6:09 am
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