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My Slow Cooker Pork Chimichurri is the perfect recipe when you want the wonderful fresh flavor of Argentinean cooking without firing up the grill

Slow Cooker Pork Chimichurri

My Slow Cooker Pork Chimichurri is the perfect recipe when you want the wonderful fresh flavor of Argentinean cooking without firing up the grill
Course Slow Cooker
Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings 8
Author Quinn Caudill

Ingredients

  • 2-3 lb pork sirloin roast
  • 1/2 cup red wine vinegar
  • 4 cloves garlic
  • 1 shallot or half a red onion
  • 2 tsp sea salt
  • 1 tsp cumin
  • 2 cups fresh cilantro leaves
  • 1 1/2 cups fresh Italian flat leaf parsley leaves
  • 1/2 cup basil leaves, optional
  • 1/3 cup fresh oregano or 1 tbsp dried
  • 1 tsp red pepper flakes, optional
  • 3/4 cup olive oil

Vermicelli

  • 1 tbsp. oil
  • 1 (7 oz) package La Moderna Vermicelli Pasta
  • 1 onions, chopped
  • cooking liquid from slow cooker

Instructions

  1. To make chimichurri sauce, place all ingredients except oil in food processor.
  2. Process for 1 minute.
  3. Slowly add oil while processor is running.
  4. Process until oil is emulsified. Reserve 1/2 cup to serve with pork.

  5. Place pork and chimichurri sauce in slow cooker. Rub sauce evenly over pork.

  6. Cook on low for 5 hours.
  7. Serve with reserved Chimichurri sauce and Mexican vermicelli.

Vermicelli:

  1. Heat oil in a large sauce pan over medium heat.
  2. Sauce onion for 5 minutes.
  3. Add noodles and cook for 1 minute.
  4. Add cooking liquid and finishing cooking according to package directions.

Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © April 2016