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Slow Cooker Machaca
Sweet and sour pork has to be one of the most loved chinese dishes.
Recipe Summary Slow Cooker Machaca
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.Ingredients | Leftover Roast Pork Recipes Sweet Sour
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
Directions
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.
Info | Leftover Roast Pork Recipes Sweet Sour
prep:
5 mins
cook:
12 hrs
total:
12 hrs 5 mins
Servings:
10
Yield:
10 servings
