Slow Cooker Pork Tacos

From the Cooking Light Fresh Food Weeknight Meals Cookbook:



This new found recipe has become a monthly special around our house lately. It's so easy because it cooks in the slow cooker for 7-8 hours and it taste absolutely delicious!! In the cookbook they pair it with a chimichurri sauce but we found it to be a little overpowering for us, so we just like to whip-up a fresh pico de gallo to go on top.

Ingredients

• 1 (1 1/2-pound) boneless pork loin roast, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 garlic cloves, minced (we add a extra whole cloves to stuff inside the meat too)
• Cooking spray
• 2 cups chicken stock (such as Swanson's 50% less sodium)
• 1/2 cup water
• 12 (6-inch) corn tortillas
• 6 tablespoons light sour cream (optional)

Preparation

• 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 7-8 hours or until tender.
• 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.
• While broth reduces, shred pork using 2 forks. Stir in broth reduction.
• Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, Chimichurri Sauce, or fresh pico de gallo.

Pico De Gallo Ingredients

2 cups chopped seeded tomatoes
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons chopped seeded jalapeno (about one)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 diced fresh avocado

ENJOY~