Slow Cooker Carnitas with Chimichurri Sauce

This is a truly scrumptious recipe I found via Pinterest that is super easy. My family loves this recipe and always asks me to make it. Enjoy!

Slow Cooker Carnitas


Ingredients:

1 tsp. salt

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. crumbled dried oregano

1/2 tsp. ground coriander a.k.a. Cilantro

1/4 tsp. ground cinnamon

1 (4lb.) boneless pork shoulder roast

2 bay leaves

2 cups chicken broth


Instructions:

Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of your crock pot and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork: about 10 hours on low. When the pork is tender, remove from the Crock Pot and shred with two forks. Use cooking liquid as needed to moisten meat.

The beauty of Chimichurri sauce is not only is it delicious and easy to make but it can be made in advance! This sauce is not only good on Carnitas but also on any grilled meat.

Chimichurri Sauce

1 1/2 cups parsley leaves packed

2 cups Cilantro leaves packed

5 medium cloves of garlic chopped

1 tsp ground cumin

1/4 tsp dried thyme leaves

3/4 tsp sea salt to taste

1/2 tsp. honey

3 tbsp fresh lemon juice

1/3 cup red wine vinegar

1/2 cup Olive Oil

After the pork is shredded pour Chimuchurri sauce over meat and ENJOY!


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