Ingredients:
1 Tbsp. olive oil
1 1/2 lb. garlic and herb boneless pork loin roast
1 c. beef broth
Creamy chimichurri sauce (see below)
12 corn tortillas, warmed
Shredded lettuce
Sour cream (optional)
CREAMY CHIMICHURRI SAUCE:
1 c. fresh Italian parlsey leaves and stems or cilantro
1/4 c. fresh oregano leaves
3 garlic cloves
2 small shallots, peeled and quartered
1/3 c. fresh-squeezed lime juice (about 2 limes)
1/2 c. mayonnaise
1/2 tsp. 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, scrapping any brown bits.
Place pork and cooking liquid into a slow cooker. Cover and cook on low 7-8 hours or on high 3-4 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 all ingredients and 1/4 cup water in a food processor or blender. Pulse 8-10 times or until finely chopped, stopping to scrape down sides as needed.
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