Steps to Prepare Super Quick Homemade Mike's Garlic Pork Machaca (Tender Pulled Mexican Pork Tacos)

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

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

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