Half an Hour to Homemade Tasty Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)
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To make an unforgettable Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos), below are the ingridients required:
- You need of ● For The Garlic Pork Machaca.
- Prepare 1 (4 Pound) of Pork Loin, Shoulder Or Butt Roast.
- Take 20 Cloves of Fresh Garlic [left whole].
- Get 3 of EX LG Jalapeños [stems removed but left whole].
- Use 1 of Medium Purple Onion [chopped + reserves].
- Prepare 4 (14 oz) of Cans Beef Broth.
- You need 1 (28 oz) of Can Diced Red Tomatoes.
- Get 1 (4 oz) of Can Green Chilies.
- Use 1/2 tsp of Mexican Oregeno.
- Use 1 Cup of Mexican Beer [Modelo or Tecate].
- You need 1 tbsp of Ground Cumin.
- You need 2 tbsp of Dried Cilantro Leaves.
- Take 2 of Bay Leaves.
- Provide to taste of Fresh Ground Black Pepper & Salt.
- Get of ● For The Additions & Garnishments.
- You need of Your Favorite Red Salsa for serving.
- Get as needed of Fresh Cilantro Leaves.
- Take as needed of Fresh Cabbage [thin sliced].
- Provide as needed of Fresh Radishes [thin sliced].
- Take as needed of Purple Onions [minced].
- Provide as needed of Jalapeños [minced].
- Provide as needed of Fresh Tomatoes [chopped].
- Get as needed of Lime Wedges.
- Get as needed of Fresh Flour Tortillas [6"].
After preparing the materials, now you are good to make your tasty Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) by following the guidances on this section:
- 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!.
When I was in Mexico last year, much research was done to hunt down the BEST carnitas joints that the locals haunt! Juicy, tender pulled pork with the all important golden crunchy bits. Here's a nice little close up of the Pork Carnitas. These Mexican Pulled Pork Tacos create a delicious fiesta of flavor for dinner. Place pork, halved onion, garlic and bay leaves in a large pot, cover with cool water.
Recipe : Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)
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step by step to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)
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