Crispy shredded pork made using the crock-pot makes this a simple weeknight dinner with minimal hands on time. Fresh and flavorful chimichurri sauce takes this meal to the next level. With just a few basic ingredients you can have a healthy, but yummy dinner on the table in no time.
When I was in college I was fortunate to get the opportunity to live in Argentina for 4 months. Learning a new language and experiencing a new culture was exciting, but we all know the real reason I went was for the food. I probably ate my body weight in empanadas and croissants.
Chimichurri is a traditional sauce in Argentina that they like putting chorizo (spice sausage) and asado (grilled meat). Living in rural Southern Missouri there isn’t really a lot of Argentine restaurants around. Which means that I have to figure out how to recreate those flavors at home!
Many chimichurri recipes I see around the web involve mincing it in a food processor or adding onions. While there is certainly nothing wrong with doing either of those things they’re not quite traditional. For my version we are going to stick to basics. Though I do add a little cilantro because it tastes amazing with it, even though it’s not technically traditional.
For the pork carnitas all you have to do is toss everything in a crock-pot and let it cook all day. When you’re ready to eat just shred the roast and pop it under the broiler for a few minutes and viola! You got carnitas.
The best part of this recipe is it is great for leftovers. Depending on how many you are feeding you can stretch this meal out for lunch a couple of days. Perfect for those of you that meal prep! Combined with the fact that this dinner is sugar/dairy/gluten-free and you have a slam dunk.
Tips for making this chimichurri:
- Use the right parsley! For chimichurri, you are looking for flat-leaf Italian parsley. Do not use curly parsley which doesn’t have a lot of taste.
- Be sure to use an oil without a strong flavor like light tasting olive oil or avocado oil. You don’t want the oil to overwhelm the taste of your sauce.
- Mix but don’t smash the herbs. You don’t want to crush the parsley or you will end up with a herb mush.
Crispy shredded pork made using the crock-pot makes this a simple weeknight dinner. Fresh and flavorful chimichurri sauce takes this recipe to the next level.
- 4lbs Pork Shoulder Roast
- 1/2 Cup Water
- 1 Tbsp Apple Cider Vinegar
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Cumin
- 1/4 Tsp Garlic Powder
- 1/2 Cup Parsley Finely minced
- 1/4 Cup Cliantro Finely minced
- 1 Clove Garlic Finely minced
- 1/8 Tsp Crushed Red Pepper
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/2 Cup Light Olive Oil Or oil of choice
- 2 Tbsp Red Wine Vinegar
Place roast in crock-pot fat/skin side up. Sprinkle all spices over roast and add water and apple cider vinegar to pot.
Turn crock-pot on low and cook for 8 hours or 4 hours on high. Pork is done when meat falls apart easily.
Shred meat when done and place in a single layer on sheet pan. Put under the broiler for 3-5 minutes until pork has become crispy at the edges.
Finely mince parsley, cilantro, and garlic. Add to olive oil along with crushed red pepper, salt, and vinegar. Lightly mix.
Serve over pork carnitas or any protein or vegetable of choice.
Pork shoulder roast is also sometimes called Boston Butt or Picnic Shoulder. Either of those cuts will work in this recipe!