Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

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.

Yield:

6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 8 Hours, 13 Minutes

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

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010