Slow Cooker Pork Carnitas
Recipe from Smithfield

A delicious Mexican dish.



by 7  people


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Servings: 6
Total Time: 7 hrs
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Ingredients
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    1   tablespoon 
    olive oil
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    1  1 1/2 pound 
    Smithfield Garlic & Herb boneless pork loin roast
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    1   cup 
    beef broth
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    Creamy Chimichurri Sauce
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    12   
    corn tortillas (warmed according to package directions)
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    Shredded lettuce
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    Sour cream (optional)
Creamy Chimichurri Sauce
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    1   cup 
    fresh Italian parsley leaves and stems (can substitute cilantro)
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    1/4  cup 
    fresh oregano leaves
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    3   
    garlic cloves
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    2   
    small shallots, peeled and quartered
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    1/3  cup 
    fresh-squeezed lime juice (about 2 limes)
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    1/4  cup 
    water
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    1/2  teaspoon 
    crushed red pepper flakes (optional)


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.
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.

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