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

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We hope you got insight from reading it, now let’s go back to mike's garlic pork machaca (tender pulled mexican pork tacos) recipe. You can cook mike's garlic pork machaca (tender pulled mexican pork tacos) using 24 ingredients and 7 steps. Here is how you do it.

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