Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

6 Reviews
ADD YOUR REVIEW
Oxmoor House
Prep Time
6 Mins
Cook Time
8 Hours 13 Mins
Yield
6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)
March 2010
RECIPE BY 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.

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

Nutritional Information

  • Calories 320
  • Caloriesfromfat 0.0%
  • Fat 12.6g
  • Satfat 3g
  • Monofat 6.7g
  • Polyfat 2.7g
  • Protein 29.4g
  • Carbohydrate 23.4g
  • Fiber 2.3g
  • Cholesterol 62mg
  • Iron 1.5mg
  • Sodium 506mg
  • Calcium 71mg

How to Make It

Step 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.

Step 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.

Step 3

While broth reduces, shred pork using 2 forks. Stir in broth reduction.

Step 4

Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.

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Ratings & Reviews

Quick and easy

Frecklehand
April 01, 2016
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.

sirrah231's Review

Elizaheet
July 01, 2013
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.

monica1978's Review

sandris
February 19, 2013
My family loves thease, and there are usually lots of leftovers. I freeze them and make a quick meal latter.

Frecklehand's Review

Zorian
January 12, 2013
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.

AmyTich's Review

AmyTich
December 08, 2011
N/A

Zorian's Review

monica1978
March 01, 2011
The pork has an outstanding flavor that is perfectly complimented by the acidity of the chimichurri. An excellent crockpot meal.
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