Crockpot Beef and Pork Machaca
Crockpot Beef and Pork Machaca delivers ultra-tender shreds of beef and pork bathed in tangy green enchilada sauce and mild green chiles. The meat turns succulent and richly seasoned, ideal for stuffing tacos, burritos, or breakfast hash. Serve it for weeknight dinners or casual gatherings when you want a versatile, crowd-pleasing filling with gentle heat and bright, savory depth.
- Prep15 min
- Cook12 hr
- Serves10
- DifficultyEasy
- 1
Season the beef roast and pork loin all over with salt and pepper. Put them in a slow cooker. Cover and cook on Low for 8 to 10 hours.
- 2
Drain the juices and shred the meat into strands. Return the meat to the slow cooker. Stir in the enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.
- Calories 375.19 kcal Moderate
- Protein 48.14 g Good Source
- Carbs 11.06 g Moderate
- Total Fat 14.26 g Moderate
- Saturated Fat 4.69 g High
- Trans Fat 0.08 g High
- Cholesterol 118.41 mg High
- Sodium 1206.88 mg High
- Fiber 0.2 g Low Source
- Sugar 2.5 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 22.55 mg Low Source
- Iron 3.17 mg Moderate
- Potassium 547.99 mg Moderate
- Vitamin A 44.98 mcg_rae Low Source
- Vitamin C 6.8 mg Low Source
- Vitamin D 0.55 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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