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Slow Cooker Spicy Machaca

4.6
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PREP TIME
15 min
COOKING TIME
720 min
TOTAL TIME
735 min
SERVINGS
10 servings
Lunch Dinner Mexican
Slow Cooker Spicy Machaca
Ingredients
  • 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
Instructions
1
Preheat your oven to a moderate temperature, then sprinkle salt and pepper liberally over the beef roast and pork loin. Place these meats into a slow cooker, making sure they are fully submerged in the container. Cover the slow cooker and cook on a low setting for an extended period of time, typically between 8 to 10 hours.
2
Next, carefully pour off the accumulated juices from the slow cooker and use two forks to shred the meat into tender, stringy strands. Now, return this shredded meat back into the slow cooker and stir in a rich, savory enchilada sauce along with some green chiles. Finally, continue to cook on the low setting for another 4 to 8 hours more.