Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

Oxmoor House
Slow-Cooker Pork Loin Carnita Tacos with Chimichurri SauceRecipe
Oxmoor House
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.
6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)


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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)


Prep: 6 Minutes
Cook: 8 Hours, 13 Minutes

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.

Created date

January 2011

Nutritional Information

Calories 320
Caloriesfromfat 0.0 %
Fat 12.6 g
Satfat 3 g
Monofat 6.7 g
Polyfat 2.7 g
Protein 29.4 g
Carbohydrate 23.4 g
Fiber 2.3 g
Cholesterol 62 mg
Iron 1.5 mg
Sodium 506 mg
Calcium 71 mg