Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, mike's garlic pork machaca (tender pulled mexican pork tacos). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have mike's garlic pork machaca (tender pulled mexican pork tacos) using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):
- Make ready ● For The Garlic Pork Machaca
- Get 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast
- Make ready 20 Cloves Fresh Garlic [left whole]
- Prepare 3 EX LG Jalapeños [stems removed but left whole]
- Get 1 Medium Purple Onion [chopped + reserves]
- Make ready 4 (14 oz) Cans Beef Broth
- Prepare 1 (28 oz) Can Diced Red Tomatoes
- Make ready 1 (4 oz) Can Green Chilies
- Get 1/2 tsp Mexican Oregeno
- Prepare 1 Cup Mexican Beer [Modelo or Tecate]
- Prepare 1 tbsp Ground Cumin
- Make ready 2 tbsp Dried Cilantro Leaves
- Prepare 2 Bay Leaves
- Prepare to taste Fresh Ground Black Pepper & Salt
- Prepare ● For The Additions & Garnishments
- Prepare Your Favorite Red Salsa for serving
- Take as needed Fresh Cilantro Leaves
- Prepare as needed Fresh Cabbage [thin sliced]
- Prepare as needed Fresh Radishes [thin sliced]
- Take as needed Purple Onions [minced]
- Get as needed Jalapeños [minced]
- Prepare as needed Fresh Tomatoes [chopped]
- Make ready as needed Lime Wedges
- Get 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!
So that’s going to wrap it up with this special food mike's garlic pork machaca (tender pulled mexican pork tacos) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
