One of the things I like about this recipe is that it's make and wait. You just put it all together in the slow cooker and wait for it to cook itself. Yea! Love it.
It's an easy meal. No clutter. No pots and pans to get in the way. No big dish mess to clean up. It's simple to make one or two tacos and watch the game or your favorite TV show. It's comfort eating. I mean that this Slow Cooker Pork Carnitas makes it easy to eat food in front of the TV. It's perfect food since we are spending a lot of time watching the presidential campaign news on Fox News, Cable channel 41. (No spin here. Only fair and balanced view points.)
You can also be creative with your add-ons. For instance, we add salsa, guacamole and grated cheese in side bowls for a help yourself feast.
One of the new discoveries for me is the Chimichurri sauce. It is so good. In fact, I make it and we slather it on sandwiches, too.
This is a cost-effective meal and for the two of us, we get 2 and 3 mealtimes from the one fix. Here's the scoop.
Ingredients:
1 tablespoon olive oil
1 1 1/2-pound boneless pork loin roast
1 cup beef broth
Creamy Chimichurri Sauce (see below)
12 corn tortillas (warmed)
Shredded lettuce
Sour cream (optional)
1 cup fresh Italian parsley leaves and stems or cilantro (my preference)
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 cup mayonnaise
1/2 teaspoon crushed red pepper flakes (optional)
Directions:
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.
To Make Chimichurri Sauce:
Combine Italian parsley, oregano, garlic, shallots, lime juice, mayo and red pepper flakes 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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