Ingredients :
- ● For The Garlic Pork Machaca
- 1 (4 Pound) Pork Loin, Shoulder Or Butt Roast
- 20 Cloves Fresh Garlic [left whole]
- 3 EX LG Jalapeños [stems removed but left whole]
- 1 Medium Purple Onion [chopped + reserves]
- 4 (14 oz) Cans Beef Broth
- 1 (28 oz) Can Diced Red Tomatoes
- 1 (4 oz) Can Green Chilies
- 1/2 tsp Mexican Oregeno
- 1 Cup Mexican Beer [Modelo or Tecate]
- 1 tbsp Ground Cumin
- 2 tbsp Dried Cilantro Leaves
- 2 Bay Leaves
- to taste Fresh Ground Black Pepper & Salt
- ● For The Additions & Garnishments
- Your Favorite Red Salsa for serving
- as needed Fresh Cilantro Leaves
- as needed Fresh Cabbage [thin sliced]
- as needed Fresh Radishes [thin sliced]
- as needed Purple Onions [minced]
- as needed Jalapeños [minced]
- as needed Fresh Tomatoes [chopped]
- as needed Lime Wedges
- as needed Fresh Flour Tortillas [6"]
Method :
- 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!
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