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You Need to Try This Pork Loin Carnitas Tacos with Chimichurri Sauce Recipe


You Need to Try This Pork Loin Carnitas Tacos with Chimichurri Sauce Recipe

Everyone loves a good slow cooker recipe! This recipe for pork loin carnitas tacos is one to keep. A homemade chimichurri sauce is really what ties the whole meal together. Making your own sauces can seem daunting, especially if you're a novice, but with recipes like these it's easy.

This meal will need to spend eight hours in the slow cooker, on the low setting. Some slow cookers may take a little longer to cook the pork, so make sure your pork is sufficiently cooked and tender before removing. Generally, however, most slow cookers should be able to adequately cook the pork in eight hours.

This makes this recipe perfect to throw into the slow cooker before work. Many slow cooker recipes, just like this one, are designed to be cooked throughout an entire day. They allow you to cook without actually being present in your kitchen!

After a long day of errands or work, the last thing you want to do is spend lots of time cooking in the kitchen. Instead, come home to a finished meal by making this recipe. You'll be happy to have the extra time on your hands, and everyone in your family will be delighted by how delicious this meal tastes!

Slow Cooker Pork Loin Carnitas Tacos with Chimichurri Sauce


1-1½ pound boneless pork loin roast, trimmed
½ teaspoon salt
½ teaspoon black pepper
8 garlic cloves, minced
Cooking spray
2 cups chicken stock
½ cup water
12 6-inch corn tortillas
6 tablespoons light sour cream (optional)

Chimichurri Sauce:
2 garlic cloves
3 small shallots
½ cup fresh flat-leaf parsley leaves
¼ cup white wine vinegar
3 tablespoons fresh oregano leaves
2 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt


1. Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

2. Meanwhile, make chimichurri sauce. With processor on, drop garlic through food chute; process until minced. Add shallots and remaining ingredients; pulse 8 times or until finely chopped, scraping sides as necessary.

3. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to cup.

4. While broth reduces, shred pork using 2 forks. Stir in broth reduction.

5. Warm tortillas according to package directions.

Nutritional Info

Serves 6
Serving size: ½ cup pork mixture, 2 tortillas, and about 2 tablespoons Chimichurri Sauce

Per serving
Calories: 320
Total Fat: 12.6 g
Sat: 3 g
Protein: 29.4 g
Carb: 23.4 g
Fiber: 2.3 g
Cholesterol: 62 mg
Sodium: 506 mg

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