Slow Cooker Machaca

Cinco de Mayo - World Cuisine

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.

Brief

Prep 5 mins

Cook: 12hrs

Total: 12hrs5 mins

Servings: 10

Yield: 10 servings

Slow Cooker 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

Campbell's Cheesy Chicken and Rice Casserole

World Cuisine

Directions

Step 1

Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.

Step 2

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.

Nutritional Information

Slow Cooker Machaca

Servings Per Recipe:10

Calories: 562.7

% Daily Value *

Protein: 57.3g 115%

Carbohydrates: 6.9g 2%

Dietary Fiber: 1.2g 5%

Sugars: 1.2g

Fat: 32.5g 50%

Saturated Fat: 11.7g 59%

Cholesterol: 170.1mg 57%

Vitamin A Iu: 511.7IU 10%

Niacin Equivalents: 23.3mg 180%

Vitamin B6: 1.7mg 106%

Vitamin C: 21.2mg 35%

Folate: 17.1mcg 4%

Calcium: 39.1mg 4%

Iron: 3.6mg 20%

Magnesium: 77.6mg 28%

Potassium: 1219.5mg 34%

Sodium: 1073.7mg 43%

Thiamin: 1.2mg 121%

Calories From Fat: 292.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.