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Ingredients
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1 tablespoonolive oilsee savings
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1 1 1/2-poundSmithfield Garlic & Herb boneless pork loin roastsee savings
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1 cupbeef brothsee savings
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Creamy Chimichurri Saucesee savings
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12corn tortillas (warmed according to package directions)see savings
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Shredded lettucesee savings
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Sour cream (optional)see savings
Creamy Chimichurri Sauce
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1 cupfresh Italian parsley leaves and stems (can substitute cilantro)see savings
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1/4 cupfresh oregano leavessee savings
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3garlic clovessee savings
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2small shallots, peeled and quarteredsee savings
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1/3 cupfresh-squeezed lime juice (about 2 limes)see savings
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1/2 cupmayonnaisesee savings
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1/2 teaspooncrushed red pepper flakes (optional)see savings
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Directions
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.
To Make Chimichurri Sauce:
Combine all ingredients and 1/4 cup water 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.
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