Pork Machaca Tender Pulled Mexican Pork
Experience the bold and vibrant flavors of Mexico with this Pork Machaca recipe, a tender and irresistibly juicy pulled pork dish slow-cooked to perfection. Made with a boneless pork shoulder, smoky chipotle peppers in adobo, and a medley of colorful bell peppers, onions, and fragrant spices like cumin and oregano, this dish is packed with rich, savory goodness. The pork is seared to lock in flavor, then slow-cooked until fall-apart tender, bathing in a flavorful broth of tomatoes, beef stock, and lime juice. Perfect for tacos, burritos, or rice bowls, this versatile recipe is as easy to make as it is delicious, giving you a taste of traditional Mexican comfort food right at home. Don’t forget the fresh cilantro garnish for a final, aromatic touch!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 2 tbsp Olive oil
- 1 medium Yellow onion (chopped)
- 2 Bell peppers (chopped, any color)
- 4 Garlic cloves (minced)
- 1 Jalapeño (seeded and diced, optional for spice)
- 14 oz Diced tomatoes (canned, with juices)
- 2 Chipotle peppers in adobo (chopped)
- 1 cup Beef broth
- 2 tsp Cumin (ground)
- 1 tsp Oregano (dried)
- 1 tsp Paprika (smoked, optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lime juice (freshly squeezed)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 12 Tortillas (optional, for serving)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and bell peppers. Sauté for 4-5 minutes until softened. Add the minced garlic and jalapeño (if using), and cook for an additional 1-2 minutes until fragrant.
3. Transfer the onion and pepper mixture to a slow cooker. Place the seared pork shoulder on top.
4. To the slow cooker, add the diced tomatoes (with juices), chopped chipotle peppers, beef broth, cumin, oregano, smoked paprika (if using), salt, and black pepper. Stir gently to combine the ingredients around the pork.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
6. Once the pork is fully cooked, use two forks to shred the meat directly in the slow cooker, mixing it into the juices and vegetables for maximum flavor.
7. Stir in the freshly squeezed lime juice just before serving. Taste and adjust seasoning if needed.
8. Serve the pork machaca hot, garnished with chopped cilantro. Enjoy it in tortillas, over rice, or as part of a burrito or taco bowl.
Nutrition Facts
Calories |
3966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.4 g | 392% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 30.8 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5692 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
