Slow Cooker Chimichurri Pork Sandwiches
Pork roast slow cooked with garlic, onions and citrus and topped with fresh, herby chimichurri sauce
Equipment
- 1 Slow Cooker
Ingredients
Slow Cooker Pork
- 3 lb pork roast
- 3/4 cup orange juice
- 1/4 cup lime juice
- 3 tsp salt
- 10 cloves garlic, roughly chopped
- 1 medium onion, thinly sliced
Chimichurri Sauce
- 1/2 cup extra virgin olive oil
- 2 TLB red wine vinegar
- 1 cup cilantro leaves, loosely packed
- 1 cup italian parsley leaves, loosely packed
- 1 1/4 tsp salt
- 6 cloves garlic, finely minced
- pinch of chili flakes
- 6 6 in ciabatta rolls
Instructions
- In a slow cooker, place your pork roast, orange juice, lime juice, onion, garlic, and salt. Cook on low 8 hours.
- In a small bowl, combine olive oil and red wine vinegar. Finely chop the cilantro and parsley after measuring (should be a little over 1/2 cup once chopped) and add to the olive oil and vinegar.
- Add salt, garlic, and chili flakes to the oil, vinegar and herbs. Stir and let refrigerate while your meat is cooking.
- Once meat is fork tender, remove from the slow cooker and shred with a fork, removing any large pieces of fat that remain. Return the shredded meat to the juices in the slow cooker.
- To serve, toast the ciabatta and layer on meat and a few spoonfuls of the chimichurri sauce.
Notes
- If you have a food processor, you can make the chimichurri by pulsing the herbs and garlic until finely chopped. Then add the remaining ingredients and pulse just to combine.
- Chimichurri sauce will last up to 7 days in the fridge and can be frozen up to 6 months. To store frozen, place portions in an ice tray and freeze. Remove from the ice tray, place in a freezer-safe zip top bag and store. Remove and use as needed.