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We hope you got benefit from reading it, now let’s go back to mike's garlic pork machaca (tender pulled mexican pork tacos) recipe. You can have mike's garlic pork machaca (tender pulled mexican pork tacos) using 24 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):
- You need ● For The Garlic Pork Machaca
- Prepare 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast
- Take 20 Cloves Fresh Garlic [left whole]
- Provide 3 EX LG Jalapeños [stems removed but left whole]
- Take 1 Medium Purple Onion [chopped + reserves]
- You need 4 (14 oz) Cans Beef Broth
- Get 1 (28 oz) Can Diced Red Tomatoes
- You need 1 (4 oz) Can Green Chilies
- You need 1/2 tsp Mexican Oregeno
- Get 1 Cup Mexican Beer [Modelo or Tecate]
- You need 1 tbsp Ground Cumin
- Provide 2 tbsp Dried Cilantro Leaves
- Get 2 Bay Leaves
- Get to taste Fresh Ground Black Pepper & Salt
- Provide ● For The Additions & Garnishments
- Get Your Favorite Red Salsa for serving
- Prepare as needed Fresh Cilantro Leaves
- Get as needed Fresh Cabbage [thin sliced]
- Provide as needed Fresh Radishes [thin sliced]
- You need as needed Purple Onions [minced]
- Get as needed Jalapeños [minced]
- Provide as needed Fresh Tomatoes [chopped]
- Prepare as needed Lime Wedges
- Provide as needed Fresh Flour Tortillas [6"]
Instructions to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):
- 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]
- 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.
- Pull roast but reserve all of those delicious thick fluids left behind. You will need them.
- 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.
- 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]
- Shreaded pork with pureed vegetable sauce.
- Serve pork hot [communal style] with warm flour tortillas, chilled garnishments and ice cold Mexican beer. Enjoy!
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