Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

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

Preparation

1. 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. 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. 3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.
4. 4. Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.