Slow Cooker Pork Tacos

Our slow cooker pork tacos are amazing but this time we took the time to smoke them too. Holy goodness! Top it with tangy purple cabbage slaw and our creamy avocado sauce for the perfect meal.

Course *Easy Entertaining Dishes

Cuisine Mexican

Keyword instant pot, slow cooker, pork, tacos, burritos, Slow Cooker Pork Tacos, pork tacos

Prep Time 5

Cook Time 6

Total Time 6 5

Servings generous servings

Calories 7780kcal

Author Dani Meyer

Ingredients

4 pounds boneless pork roast or a 5-6 lb bone in pork shoulder**see note
1 head garlic chopped roughly
1 onion medium diced
2 7 ounce cans diced green chiles we like fire roasted & peeled
3 tsp cumin
2 tsp pepper
salt to taste
2 large handfuls hickory wood chips optional
Serve with:
Tortilla shells**
1 batch Avocado Sauce see below
1 batch Quick Pickled Purple Coleslaw
Mexican cheese: you are looking for COTIJA queso anejado not queso fresco which is a fresh much wetter cheese
Cilantro

Instructions

1. If you are smoking the meat then prepare the charcoal grill for cooking by stacking and igniting the briquettes.
2. While grill preheats, soak wood chips in a small bucket of water.
3. When coals are white and glowing place the wood chips on top of the coals, replace grill and add meat directly over coals. Cook directly over coals turning regularly, until nicely browned on all sides.
4. Move the meat off the coals to the side for indirect heat and continue to cook until the smoke stops.
5. If you like you can leave it there for up to an hour or remove and transfer to the slow cooker.
6. Place meat, garlic, onion and green chiles in crockpot on high for 3-5 hours, or on low for 8 hours. Meat should be easily shreddable with forks.
7. Season to taste with cumin, pepper, and salt.
8. Serve with tortilla shells lightly softened in olive oil or steamed, avocado sauce, coleslaw, Mexican cheese and extra cilantro.

Notes

**You can also use boston butt, and many other cuts. I always look at what is on sale and just ask the butcher if it will shred if slow cooked. It should have visible fat on it and not look too lean or it will turn out dry.

***For the tortilla shells we normally use basic corn shells that we quickly soften in a bit of olive oil. Add olive oil to a pan and swirl the shell around to evenly but lightly coat them with oil. Turn them several times in a pan until they are warm and soft and transfer to a plate in a warm oven.

The shells pictured are 1/2 flour and 1/2 corn blend which we do not soften. We also do not soften flour tortillas.

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