Pork Tacos with Chimichurri Sauce

Pork Tacos with Chimichurri Sauce

Garlicy chimichurri pairs well with pork that’s been slow roasted in beer.


  •  4 Pound Pork Shoulder Roast
  • 1 Small Onion, chopped
  • 1 Bottle Beer
  • 3/4 Cup Olive Oil
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Salt
  • 1 Cup Fresh Parsley, coarsely chopped
  • 1/2 Cup Fresh Cilantro, coarsely chopped
  • 8 Cloves Garlic, coarsely chopped
  • 1/4 Cup Red Wine Vinegar
  • 1 Tablespoon Oregano
  • 1 Teaspoon Ground Cumin
  • 1 Package Mission Corn & Whole Wheat Blend Tortillas


1. Place chopped onion in bottom of slow cooker. Add pork, and pour beer around

pork. Cook in high for 4-5 hours.

2. Place the parsley, cilantro, olive oil, garlic, red wine vinegar, oregano, cumin and salt

into a food processor. Blend until ingredients are evenly chopped.

3. When pork is done, remove from slow cooker and shred in to a bowl. Heat a small

skillet over medium heat , and warm the wheat and corn blend tortillas. Fill each with

shredded pork.

4. Pour a little of the chimic 4. hurri over top of pork, and serve extra on the side.

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