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Oxmoor House Photo by: Oxmoor House

Slow-Cooker Pork Loin Carnita Tacos with 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.

Oxmoor House MARCH 2010

  • Yield: 6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)
  • Cook time:8 Hours, 13 Minutes
  • Prep time:6 Minutes

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. 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.

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 0.0%
  • Fat: 12.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 29.4g
  • Carbohydrate: 23.4g
  • Fiber: 2.3g
  • Cholesterol: 62mg
  • Iron: 1.5mg
  • Sodium: 506mg
  • Calcium: 71mg
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Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce recipe

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