Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos). Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)

You can have Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)
  1. Prepare of ● For The Garlic Pork Machaca.
  2. You need of Pork Loin, Shoulder Or Butt Roast.
  3. It’s of Fresh Garlic [left whole].
  4. You need of EX LG Jalapeños [stems removed but left whole].
  5. Prepare of Medium Purple Onion [chopped + reserves].
  6. Prepare of Cans Beef Broth.
  7. It’s of Can Diced Red Tomatoes.
  8. It’s of Can Green Chilies.
  9. You need of Mexican Oregeno.
  10. Prepare of Mexican Beer [Modelo or Tecate].
  11. It’s of Ground Cumin.
  12. Prepare of Dried Cilantro Leaves.
  13. Prepare of Bay Leaves.
  14. You need of Fresh Ground Black Pepper & Salt.
  15. Prepare of ● For The Additions & Garnishments.
  16. You need of Your Favorite Red Salsa for serving.
  17. Prepare of Fresh Cilantro Leaves.
  18. It’s of Fresh Cabbage [thin sliced].
  19. Prepare of Fresh Radishes [thin sliced].
  20. Prepare of Purple Onions [minced].
  21. Prepare of Jalapeños [minced].
  22. You need of Fresh Tomatoes [chopped].
  23. Prepare of Lime Wedges.
  24. You need of Fresh Flour Tortillas [6"].
Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) step by step

  1. Except for Additions & Garnishments - throw everybody in the pool! Simmer for 4 hours covered tightly. [believe it or not, there really is a 4 pound roast floating in that pot somewhere].

  2. At 2 hours in, carefully flip your roast over and peirce her with a knife a few times. You'll eventually want to see your smaller vegetables almost disintegrated and your pork soft and tender. In the end, you'll want your broth to boil down to a 1/3 of what it originally started out with. It should almost look like an Italian Marinara..

  3. Pull roast but reserve all of those delicious thick fluids left behind. You will need them..

  4. Pull roast from vegetable solids and allow it to cool on counter slightly. Then, hand or fork shread meat. You also have the option of rough chopping your meat. Remove Bay leaves and discard..

  5. With a potato smasher [or blender] smash or puree your soft leftover vegetable solids. Then, mix back in to your shreaded pork. [sorry. bad lighting on picture].

  6. Shreaded pork with pureed vegetable sauce..

  7. Serve pork hot [communal style] with warm flour tortillas, chilled garnishments and ice cold Mexican beer. Enjoy!.