Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's garlic pork machaca (tender pulled mexican pork tacos). One of my favorites food recipes. This time, I will 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 popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook mike's garlic pork machaca (tender pulled mexican pork tacos) using 24 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):
- Make ready ● For The Garlic Pork Machaca
- Take 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast
- Take 20 Cloves Fresh Garlic [left whole]
- Take 3 EX LG Jalapeños [stems removed but left whole]
- Get 1 Medium Purple Onion [chopped + reserves]
- Get 4 (14 oz) Cans Beef Broth
- Make ready 1 (28 oz) Can Diced Red Tomatoes
- Get 1 (4 oz) Can Green Chilies
- Make ready 1/2 tsp Mexican Oregeno
- Get 1 Cup Mexican Beer [Modelo or Tecate]
- Make ready 1 tbsp Ground Cumin
- Prepare 2 tbsp Dried Cilantro Leaves
- Take 2 Bay Leaves
- Make ready to taste Fresh Ground Black Pepper & Salt
- Make ready ● For The Additions & Garnishments
- Make ready Your Favorite Red Salsa for serving
- Get as needed Fresh Cilantro Leaves
- Get as needed Fresh Cabbage [thin sliced]
- Prepare as needed Fresh Radishes [thin sliced]
- Get as needed Purple Onions [minced]
- Take as needed Jalapeños [minced]
- Get as needed Fresh Tomatoes [chopped]
- Take 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!
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