Slow-Cooker Pork Loin Carnita Tacos With Chimichurri Sauce

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

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. 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 2/3 cup.
3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.
4. Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.

pork loin, salt, black pepper, garlic, cooking spray, chicken stock, water, corn tortillas, light sour cream

Taken from www.myrecipes.com/recipe/slow-cooker-pork-loin-tacos (may not work)