Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce |
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Prep Time: 6 Minutes Cook Time: 493 Minutes |
Ready In: 499 Minutes Servings: 6 |
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These make-ahead tacos are an ideal way to showcase slow-cooked pork. Browning the pork roast before adding it to the slow cooker adds rich flavor. Ingredients:
1 (1 1/2-pound) boneless pork loin roast, trimmed |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
8 garlic cloves, minced |
cooking spray |
2 cups chicken stock (such as swanson) |
1/2 cup water |
12 (6-inch) corn tortillas |
6 tablespoons light sour cream (optional) |
chimichurri sauce |
Directions:
1. Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.
2. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.
3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.
4. Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.
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