Recipe of Favorite 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 that.

The ingredients needed to make Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos):

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

Bring to a boil, reduce heat. Heat oil in a large skillet. Add chopped onion and garlic paste. With unbelievable flavours and a melt in your mouth texture, these Mexican Pulled Pork Tacos are set to be your new family favourite! I am so excited to share my latest recipe with you, because it is just so insanely delicious…one of those meals I just can't get enough of…and it's super simple to make too!

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