- 3 pounds beef rump roast
- 3 pounds pork loin roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 (14.5 ounce) cans green enchilada sauce
- 2 (4 ounce) cans diced green chiles
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
04/04/2017
recipepes.com
slow cooker machaca, recipe
PT15M
PT1H
5
455 calories
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