SMOKED 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 a creamy avocado sauce for the perfect meal.
6 hours 5 mins
Serves: 6 generous servings
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 ounces) 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)
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
If you are smoking the meat then prepare the charcoal grill for cooking by stacking and igniting the briquettes.
While grill preheats, soak wood chips in a small bucket of water.
When coals are a 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.
Move meat off the coals to the side for indirect heat and continue to cook until the smoke stops.
If you like you can leave it there for up to an hour or remove and transfer to the slow cooker.
Place meat, garlic, onion and green chiles in the crockpot on high for 3-5 hours, or on low for 8 hours. Meat should be easily shreddable with forks.
Season to taste with cumin, pepper, and salt.
Serve with tortilla shells lightly softened in olive oil or steamed, avocado sauce, coleslaw, Mexican cheese and extra cilantro.