Slow Cooker Machaca
This machaca pork and beef recipe is cooked in a slow cooker overnight, creating the most tender Mexican-style meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
beef rump roast
3
pounds
pork loin roast
3
pounds
salt
2
teaspoons
ground black pepper
1
teaspoon
green enchilada sauce
2
(14.5 ounce) cans
diced green chiles
2
(4 ounce) cans
 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
  Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.
