Simple Way to Make Award-winning Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's garlic pork machaca (tender pulled mexican pork tacos). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have mike's garlic pork machaca (tender pulled mexican pork tacos) using 24 ingredients and 7 steps. Here is how you can achieve it.

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

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