Pork Carnita Tacos with Chimichurri Sauce (Crockpot)

I found this one in a Cooking Light cookbook that came out last August. Just got around to making it tonight. Super good. Definitely one to add to the rotation. Maybe even one for a Sawfish Trip.

Pork Carnita Tacos

Ingredients:

1 1.5-2 pound Boneless pork loin

Salt, Black pepper, Garlic powder

2 c Chicken stock

Cooking spray

1/2 c Water

1 package 6-in Tortillas

Chimichurri sauce (directions below)

Sour cream

Directions

1. Rub pork with salt, black pepper, and garlic powder. Heat a large, non-stick skillet over medium-heat heat. Coat pan with cooking spray. Brown pork loin, about 3 minutes on each side.

2. Coat Crockpot with cooking spray. Transfer pork loin to Crockpot.

3. Add chicken stock to skillet, scraping browned bits and cook 2 minutes. Pour stock over pork loin in Crockpot. Add water. Cover and cook on LOW 8 hours.

4. Remove pork loin from Crockpot and place in a medium bowl. Shred with 2 forks and cover to keep warm.

5. Pour remaining stock into a medium saucepan. Bring to a boil and reduce to 2/3 c.

6. While stock reduces, warm tortillas. Make Chimichurri sauce.

7. Add reduced stock to shredded pork loin. Divide pork among tortillas. Garnish with Chimichurri sauce and sour cream.

Chimichurri Sauce

Ingredients:

3 tbs Garlic, minced

1/2 c Parsley leaves

1/4 c White vinegar

2 tbs Olive oil

1/2 tsp Crushed red pepper

1/4 tsp Salt

3 small Shallots, peeled and quartered

Directions:

1. Add all ingredients to food processor.

2. Pulse until smooth, scraping sides as needed.