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Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

Oxmoor House
Prep time 6 mins
Cook time 8 hrs, 13 mins
Yield 6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)
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.


  • 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

Nutrition 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

How to Make It

  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.

    Cooking Pork Roast in a Slow-Cooker
    Learn the secrets of making the perfect roasted pork.
  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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