Slow Cooker Pork Carnitas

A delicious Mexican dish.

Recipe from Smithfield
Slow Cooker Pork Carnitas
7 hrs
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  • 1 tablespoon olive oil
  • 1 1 1/2 pound Smithfield Garlic & Herb boneless pork loin roast
  • 1 cup beef broth
  • Creamy Chimichurri Sauce
  • 12 corn tortillas (warmed according to package directions)
  • Shredded lettuce
  • Sour cream (optional)
Creamy Chimichurri Sauce
  • 1 cup fresh Italian parsley leaves and stems (can substitute cilantro)
  • 1/4 cup fresh oregano leaves
  • 3 garlic cloves
  • 2 small shallots, peeled and quartered
  • 1/3 cup fresh-squeezed lime juice (about 2 limes)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup water

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.
Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
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.
Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.
Creamy Chimichurri Sauce
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.
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