Slow Cooker Pork Carnitas

By amt2mf

Ingredients

• 1 tablespoon olive oilsee savings
• 1 1 1/2 pound Smithfield Garlic & Herb boneless pork loin roastsee savings
• 1 cup beef brothsee savings
• Creamy Chimichurri Saucesee savings
• 12 corn tortillas (warmed according to package directions)
• shredded letuce
• sour cream
• Creamy Chimichurri Sauce
• see savings
• 1 cup fresh Italian parsley leaves and stems (can substitute cilantro)see savings
• 1/4 cup fresh oregano leavessee savings
• 3 garlic clovessee savings
• 2 small shallots, peeled and quarteredsee savings
• 1/3 cup fresh-squeezed lime juice (about 2 limes)
• 1/4 cup water
• 1/2 teaspoon crushed red pepper flakes (optional)

Details

Cooking time 360mins
Adapted from recipe.com

Preparation

Step 1

1.Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
2.Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
3.Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
4.Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.

Creamy Chimichurri Sauce
1.Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.