Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce
Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce is a gluten free and dairy free main course. One serving contains 300 calories, 31g of protein, and 7g of fat. This recipe serves 6. A mixture of chimichurri sauce, corn tortillas, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 8 hours and 19 minutes. This recipe is typical of South American cuisine.
Instructions
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.
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.
While broth reduces, shred pork using 2 forks. Stir in broth reduction.
Warm tortillas according to package directions.
Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.