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

Hi everyone, I hope you’re having an incredible day. Today, we’re going to make a distinctive dish, mike's garlic pork machaca (tender pulled mexican pork tacos). It is one of my favorites food recipes. For mine, I am going to 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 easy, it is quick, it tastes delicious. Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first 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):
  1. ● For The Garlic Pork Machaca
  2. 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast
  3. 20 Cloves Fresh Garlic [left whole]
  4. 3 EX LG Jalapeños [stems removed but left whole]
  5. 1 Medium Purple Onion [chopped + reserves]
  6. 4 (14 oz) Cans Beef Broth
  7. 1 (28 oz) Can Diced Red Tomatoes
  8. 1 (4 oz) Can Green Chilies
  9. 1/2 tsp Mexican Oregeno
  10. 1 Cup Mexican Beer [Modelo or Tecate]
  11. 1 tbsp Ground Cumin
  12. 2 tbsp Dried Cilantro Leaves
  13. 2 Bay Leaves
  14. to taste Fresh Ground Black Pepper & Salt
  15. ● For The Additions & Garnishments
  16. Your Favorite Red Salsa for serving
  17. as needed Fresh Cilantro Leaves
  18. as needed Fresh Cabbage [thin sliced]
  19. as needed Fresh Radishes [thin sliced]
  20. as needed Purple Onions [minced]
  21. as needed Jalapeños [minced]
  22. as needed Fresh Tomatoes [chopped]
  23. as needed Lime Wedges
  24. as needed Fresh Flour Tortillas [6"]
Steps to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):
  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!

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