Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

I made this without doing the browning of the pork in the pan. I tossed the loin with the rub and the liquids all into the slow cooker and after 8 hours it came out great. Saves time and dishes. I agree with a previous reviewer that the pork is slightly bland but the chimichurri makes up for that. One corn tortilla is basically useless at holding this together.

I'm afraid I don't agree with the comment about the pork having "outstanding flavor" ... we actually found the meat a little bland on its own. Prepared the recipe as written. If we make it again, we'll add more spices to season it for sure. Fortunately, the chimichurri is great (we also added cilantro to it). And there is no way one single soft corn taco will hold up, I guess that's why they are always doubled up in restaurants. We attempted to eat them that way, and the tacos just fell apart.

My family loves thease, and there are usually lots of leftovers. I freeze them and make a quick meal latter.

Delicious. I have a smaller than recommended slow cooker so I cut the pork loin in half. I also was short on time, so I started the slow-cooker on high for 2 hours and turned it down to low for the last 2-3 hours.

The pork has an outstanding flavor that is perfectly complimented by the acidity of the chimichurri. An excellent crockpot meal.