Pork Machaca Tender Pulled Mexican Pork Recipes

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PORK MACHACA (TENDER PULLED MEXICAN PORK)



Pork Machaca (Tender Pulled Mexican Pork) image

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!

Provided by Chef TotalFark

Categories     One Dish Meal

Time 4h20m

Yield 10 serving(s)

Number Of Ingredients 7

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 1/2 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!)

Steps:

  • 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.

EASY PORK MACHACA (MEXICAN PULLED PORK)



Easy Pork Machaca (Mexican Pulled Pork) image

This is a delicious, easy to prepare, please-the-whole-group filling for burritos, tacos or to serve over rice. It can be adapted to a slow cooker and always pleases at our house... hope you enjoy!

Provided by farrangel

Categories     Pork

Time 4h15m

Yield 12 cups, 16 serving(s)

Number Of Ingredients 7

4 -5 lbs boneless pork loin roast or 4 -5 lbs pork butt
2 quarts water (should cover meat ~ 2/3)
8 teaspoons chicken bouillon
2 (10 ounce) cans Rotel tomatoes & chilies (or equivalent diced tomatoes & chilis)
8 -12 garlic cloves, minced (or 1 - 1.5 tsp garlic powder)
1 teaspoon dry oregano leaves (not ground)
1 teaspoon dried cilantro

Steps:

  • Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours.
  • When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so.
  • Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist.
  • To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).

Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 209.3, Carbohydrate 1.9, Fiber 0.1, Protein 24.6

MEXICAN PULLED PORK



Mexican Pulled Pork image

Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.

Provided by goodsazon

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 8

Number Of Ingredients 11

1 (3 pound) boneless pork roast, cut into 1-inch cubes
1 ½ cups water, divided, or more as needed
½ cup white vinegar
2 teaspoons salt
2 tablespoons lard
2 guajillo chile peppers, seeds and membranes removed
1 ancho chile pepper, seeds and membranes removed
⅓ cup coarsely chopped parsley
6 cloves garlic
1 teaspoon dried oregano
½ teaspoon ground cumin

Steps:

  • Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
  • Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
  • Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
  • Let pork rest for 15 minutes. Shred with 2 forks.

Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g

MEXICAN PORK



Mexican Pork image

My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 18 servings.

Number Of Ingredients 10

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
Flour tortillas (8 inches), optional
Toppings of your choice

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

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