Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, mike's garlic pork machaca (tender pulled mexican pork tacos). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos) is something which I’ve loved my whole life.

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

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

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

Instructions 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!

So that is going to wrap this up with this special food mike's garlic pork machaca (tender pulled mexican pork tacos) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!