Category: Slow-cooker

Hi Everyone! Sorry for the lack of recipes lately, life just has a way of getting distracting and busy! Anyway, here is the recipe for the ever famous (in my house at least), chimichurri pork recipe. I hope you enjoy and let me know if you make it!

Ingredients:
– 2 – 3 lbs of pork loin (3lbs can make about 6 meals depending on how you slice the meat after cooking)
– 1 shallot or 1/4 of an onion (use the shallot it’s easier than trying to determine a 1/4 of an onion while crying!)
– about 6 cloves of garlic, peeled
– 3/4 cup of extra virgin olive oil
– 1/2 cup of red wine vinegar
– 1/3 cup of fresh cilantro (or 1 1/2 TLB of dried cilantro)
– 1/3 cup of parsley (or 1 1/2 TBL of dried parsley)
– 1/4 cup of oregano (or 1 TBL of dried oregano)
– 1 1/2 TSP of cumin (less if you don’t like cumin. You can add more later)
– 1 1/2 TSP of red pepper flakes (less if you don’t like red pepper flakes. You can add more later)
– salt and pepper to taste
-Vermicelli or any spaghetti or fettuccine

Recipe:
1. Blend together shallot, garlic cloves, olive oil, red wine vinegar, cilantro, parsley, oregano, cumin, red pepper flakes, salt and pepper. The texture of the sauce should be smooth and green (if you use fresh ingredients expect a bright green shade and if you use dried spices it’ll be more of a pastel mint green)
2. Taste the sauce and see if you need to adjust the spices. This recipe typical will have an after taste with a bit. If it’s too much, add some onion powder and garlic powder and blend again for a few seconds. If it does not have a good enough kick, add that cumin and red pepper flakes and blend again for a few seconds!
3. Oil your slow cooker and add the pork loins. Pour your chimichurri sauce over the pork and rub. I typically have two (2) pork loins in the slow cooker so make sure you give them enough room.
4. Put the slow cooker on high for 3 1/2-4 hours OR slow for 6-7 hours.
5. Cook your vermicelli or pasta according to the box. I recommend to start boiling your water about 15 minutes before the meat is cooked. That way you can let the pork rest for a few minutes and then cut the meat while your starch (or grain) is cooking.
6. Serve and enjoy!