Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce

Ingredients

• 0.5 teaspoon pepper black
• 1.5 pound pork loin roast boneless trimmed
• 2 cups chicken stock see (such as Swanson)
• 12 6-inch corn tortillas ()
• 8  garlic cloves minced
• 6 servings chimichurri sauce 
• 0.5 teaspoon salt 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Rub pork with salt, pepper, and garlic.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add pork; cook 3 minutes on each side or until browned.
4. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray.
5. Add stock to pan, scraping to loosen browned bits; cook 2 minutes.
6. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.
7. Remove pork from slow cooker, and place in a medium bowl.
8. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.
9. While broth reduces, shred pork using 2 forks. Stir in broth reduction.
10. Warm tortillas according to package directions.
11. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.