Slow Cooker Recipes

Slow Cooker Pork Carnitas With Chimichurri

Get the Crock-Pot out and be amazed with this Slow Cooker Pork Carnitas with Chimichurri recipe.

When you want a flavor packed meal at the end of the day and have little time, the slow cooker is your best friend. All you have to do is sear the meat, throw it in the slow cooker, add aromatic vegetables, some liquid and you can go about your day. Slow cooker carnitas are so delectable. You can’t beat tender pork on a corn tortilla and the addition of chimichurri takes these carnitas to another level. Along with its vibrant green hue, the sauce has layers of complex flavor as well as a touch of heat. if you enjoy cooking with your slow cooker you need to try this Crock-Pot Queso Blanco Dip.

Slow Cooker Pork Carnitas With Chimichurri In Post

Ingredients

Serves 8 (2 tacos each)

The chimichurri:

  • 2 cups fresh parsley, packed
  • 1 cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 4 garlic cloves, peeled
  • 1 shallot, chopped
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon red chili flakes
  • Handful of chopped fresh cilantro
  • Salt, to taste
  • Black pepper, to taste

The pork:

  • 2 ½ lb. pork roast
  • 2 cups chicken broth, reduced sodium
  • ¼ cup low sodium soy sauce
  • 4 garlic cloves, peeled
  • 1 small onion, sliced
  • ½ tablespoon chili powder
  • 1 teaspoon dried oregano
  • Splash of water
  • Vegetable oil
  • Salt
  • Black pepper

For serving:

  • 16 small corn tortillas
  • Chopped onion
  • Fresh chopped cilantro

Directions

  1. Add the parsley, garlic, chopped shallot, oregano, chili flakes, cilantro and white wine vinegar to the bowl of a food processor.
  2. Process while scraping the sides occasionally until well incorporated.
  3. Keep the food processor running as you add the olive oil in a steady stream. Stop to scrape the sides occasionally.
  4. Stop when everything is well combined.
  5. Season to taste with salt and black pepper.
  6. Store in an airtight container and refrigerate.
  7. Rinse your pork roast, pat dry and trim any excess fat.
  8. Rub both sides with chili powder and oregano along with a generous amount of salt and black pepper.
  9. Drizzle about 2 tablespoons of vegetable oil in a large skillet and heat on high.
  10. Sear the roast on all sides until brown.
  11. Transfer to a slow cooker.
  12. Add the garlic along with the sliced onion.
  13. Pour in the chicken broth, soy sauce and a splash of water.
  14. Cover and cook for 8 hours on low.
  15. Uncover, shred and toss in the juices.

Warm the tortillas.

Add the pork and top with chimichurri sauce.

Finish with chopped onion, cilantro and eat.

 

Slow Cooker Pork Carnitas With Chimichurri

Print Recipe
Serves: 8 Cooking Time: Approx 30 Minutes.

Ingredients

  • The chimichurri:
  • 2 cups fresh parsley, packed
  • 1 cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 4 garlic cloves, peeled
  • 1 shallot, chopped
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon red chili flakes
  • Handful of chopped fresh cilantro
  • Salt, to taste
  • Black pepper, to taste
  • The pork:
  • 2 ½ lb. pork roast
  • 2 cups chicken broth, reduced sodium
  • ¼ cup low sodium soy sauce
  • 4 garlic cloves, peeled
  • 1 small onion, sliced
  • ½ tablespoon chili powder
  • 1 teaspoon dried oregano
  • Splash of water
  • Vegetable oil
  • Salt
  • Black pepper

Instructions

1

Add the parsley, garlic, chopped shallot, oregano, chili flakes, cilantro and white wine vinegar to the bowl of a food processor.

2

Process while scraping the sides occasionally until well incorporated.

3

Keep the food processor running as you add the olive oil in a steady stream. Stop to scrape the sides occasionally.

4

Stop when everything is well combined.

5

Season to taste with salt and black pepper.

6

Store in an airtight container and refrigerate.

7

Rinse your pork roast, pat dry and trim any excess fat.

8

Rub both sides with chili powder and oregano along with a generous amount of salt and black pepper.

9

Drizzle about 2 tablespoons of vegetable oil in a large skillet and heat on high.

10

Sear the roast on all sides until brown.

11

Transfer to a slow cooker.

12

Add the garlic along with the sliced onion.

13

Pour in the chicken broth, soy sauce and a splash of water.

14

Cover and cook for 8 hours on low.

15

Uncover, shred and toss in the juices.

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