Slow Cooker Pork Carnita Tacos w/ Chimichurri Sauce
4 hours 28 min
4 hours 13 min
1 (1½ pound) boneless pork loin roast, trimmed
½ tsp freshly ground black pepper
8 garlic cloves, minced
2 cups chicken stock
½ cup water
12 (6-inch) corn tortillas
6 tbsp light sour cream (optional)
For Chimichurri Sauce,
3 garlic cloves
3 small shallots, peeled and quartered
½ cup flat-leaf parsley leaves
¼ cup white wine vinegar
3 tbsp oregano leaves
2 tbsp extra-virgin olive oil
½ tsp crushed red pepper
¼ tsp kosher salt
Heat a large pan over medium high heat and coat with cooking spray.
Rub pork well with salt, pepper and garlic.
Cook pork on the pan for 3 minutes on each side or until browned.
Spray slow cooker with cooking spray and place pork in it.
Pour stock on the pan and cook for 2 minutes with the left over browned bits scraping to loosen them.
Add the stock to the slow cooker and mix in the water.
Cover and cook on High for 4 hours or Low for 8 hours.
Remove pork from slow cooker and set aside in a bowl.
Pour broth into a medium pan and bring to a boil over high heat. Boil broth for 5 minutes or until reduced to 2/3 cup.
Shred pork with two forks and mix with the broth.
For chimichurri sauce, add garlic into a food processor and process until minced.
Add the remaining ingredients into the processor and pulse until finely chopped.
Warm tortillas on a pan according to package directions.
Place pork on the tortillas, add chimichurri sauce and top with sour cream. Serve.
Recipe from Cooking Light's cookbook.