Savory Pulled Mexican Pork Machaca
This Savory Pulled Mexican Pork Machaca is a versatile and deeply flavorful dish that works perfectly as a filling for burritos, tacos, or even as a hearty pot roast. The tender pork absorbs a delightful blend of spices and tomatoes, making it a crowd-pleaser at any gathering. With its ability to freeze well, you can prepare a large batch and enjoy it later on a busy day. The resulting broth serves as an excellent base for posole soup, ensuring no flavor goes to waste. Perfect for feeding a group or meal prepping for the week, this recipe is both easy to make and rewarding to savor. Prepare for a fiesta of flavors in every bite!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Pork Butt
4-5 lbs (Whole)
Water
2 quarts (To cover the meat)
Chicken Bouillon Powder
2 1/2 tablespoons (To taste)
Diced Tomatoes
1 (15 oz) can (Canned)
Garlic Cloves
20 whole (Peeled)
Jalapeños
4 whole (Fresh or canned (adjust for spice level))
Dried Oregano
2 teaspoons (Dry leaf)
Instructions
1
Begin by selecting a 4-5 lb pork butt (shoulder) and placing it into a large stockpot.
2
Pour in 2 quarts of water, ensuring the pork is covered by about two-thirds.
3
Add 2 1/2 tablespoons of chicken bouillon powder, 1 can of diced tomatoes (or 3 tablespoons of tomato paste), 20 whole garlic cloves (or 2 tablespoons of granulated garlic for convenience), 4 whole jalapeños (adjust for heat preference), and 2 teaspoons of dry oregano.
4
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook the pork for approximately 3 to 4 hours, or until fork-tender and easily shreddable.
5
Alternatively, for a slower cooking method, use a crock pot with the same ingredients, adjusting the liquid down by half and cooking on low for 8 to 10 hours until tender.
6
Once the pork is cooked, remove it from the heat and allow it to cool in the broth; this helps retain moisture.
7
Shred the cooled meat using forks or your hands, then place it in a storage container, adding some broth to keep it moist.
8
For serving, reheat the shredded meat in the microwave or on the stovetop, utilizing a bit of juice for moisture.
9
If preparing a Mexican-styled pot roast, slice the tender meat into thick pieces (about 1/2 inch), thicken some broth using cornstarch or a roux for gravy, and serve alongside steamed rice or boiled potatoes with a fresh vegetable.
10
Transform leftover broth into a comforting soup by adding onions, carrots, celery, additional canned diced tomatoes, shredded pork, and posole or hominy. Simmer until tender and finish with shredded cabbage, cooking for another 15 minutes. Serve with hot tortillas and a refreshing salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pulled Mexican Pork Machaca?
It is a versatile and deeply flavorful dish that can be used as a filling for burritos and tacos or served as a hearty pot roast.
What cut of meat is recommended for this recipe?
A 4-5 lb pork butt, also known as pork shoulder, is recommended for this recipe.
How much water is needed to cook the pork?
You will need 2 quarts of water, ensuring the meat is covered by about two-thirds.
What can I use if I don't have diced tomatoes?
If you don't have a 15 oz can of diced tomatoes, you can use 3 tablespoons of tomato paste instead.
How much garlic is required?
The recipe calls for 20 whole garlic cloves or 2 tablespoons of granulated garlic for convenience.
How many jalapeños should I add?
You should add 4 whole jalapeños, though you can adjust this amount based on your heat preference.
What type of oregano is used?
The recipe specifies 2 teaspoons of dry oregano leaf.
How long does the pork take to cook on the stovetop?
It takes approximately 3 to 4 hours of gentle simmering until the pork is fork-tender and easily shreddable.
Can I make this recipe in a crock pot?
Yes, you can use a slow cooker with the same ingredients, adjusting the liquid down by half.
How long do I cook the pork in a slow cooker?
Cook the pork on low for 8 to 10 hours until it is tender.
What is the secret to keeping the pork moist?
Allowing the meat to cool in its cooking broth helps it retain moisture before shredding.
How should I shred the meat?
You can shred the cooled meat easily using forks or your hands.
Can I freeze Savory Pulled Mexican Pork Machaca?
Yes, this dish freezes very well, making it perfect for meal prepping and busy days.
How do I reheat the shredded meat?
Reheat the meat in the microwave or on the stovetop, adding a bit of the cooking juice for moisture.
How do I serve this as a Mexican-styled pot roast?
Slice the tender meat into 1/2 inch thick pieces and serve it with gravy made from the thickened broth.
How can I thicken the broth for gravy?
You can thicken the broth using cornstarch or a roux to create a savory gravy.
What are the best side dishes for the pot roast version?
Serve the sliced meat alongside steamed rice or boiled potatoes with a fresh vegetable.
Can the leftover broth be reused?
Yes, the resulting broth serves as an excellent base for posole soup.
What ingredients do I add to make posole soup?
Add onions, carrots, celery, extra canned tomatoes, shredded pork, and posole or hominy to the leftover broth.
How long should I simmer the posole soup?
Simmer until the vegetables are tender, then add cabbage and cook for an additional 15 minutes.
What is served with the posole soup?
It is traditionally served with hot tortillas and a refreshing salad.
Is this recipe good for feeding large groups?
Yes, the 4-5 lb portion size and versatility make it a crowd-pleaser for any gathering.
What are the primary flavor components of the broth?
The flavor comes from a blend of chicken bouillon, tomatoes, garlic, jalapeños, and dry oregano.
How much chicken bouillon is needed?
The recipe calls for 2 1/2 tablespoons of chicken bouillon powder.
Does this recipe use fresh or canned jalapeños?
You can use either fresh or canned whole jalapeños.
Should I peel the garlic cloves?
Yes, the recipe suggests using 20 whole peeled garlic cloves.
How do I store the cooked machaca?
Place the shredded meat in a storage container and add some of the cooking broth to keep it moist during storage.
What are common tags for this recipe?
Common tags include pork, machaca, Mexican cuisine, pulled pork, and crockpot.
Can this be used as a 'one dish meal'?
Yes, it is tagged as a one-dish meal due to its hearty nature and versatile serving options.
How should I start the cooking process on the stove?
Begin by bringing the mixture of pork, water, and seasonings to a boil before reducing to a simmer.