It is no secret that Sara and I are big taco people. I don’t mean actual large human tacos, but that we’re really, really into tacos. And lately, I’ve been really, really into my slow cooker. So often when it comes to dinner…I just can’t, you guys. Are you disappointed in me? Because I get into cooking ruts. And by “ruts,” I mean I wish someone would plan, make, and deliver nutritious and delicious meals to my house. And then stay to clean things up. And put my kids to bed. And then rub my feet and fold my laundry. Is that too much to ask?
Anyway. I got way off track there. Where were we? Love tacos. Love my slow cooker.
I’ve been wanting a smoky slow cooker taco recipe for a long time. Something easy, something relatively healthy, but something we could easily dress up at dinnertime with all sorts of taco fixin’ deliciousness. Finally, with Cinco de Mayo upon us, I decided it was time to buckle down and get it done. And we loved these tacos–a little sweet, a little spicy, plenty smoky, a perfect member of my taco family (still tacos, not people.)
You’re going to start by seasoning a pork roast (about 2.5-3.5 pounds; sirloin will be your leanest choice, shoulder/butt is the fattiest but also super delicious, the loin is kind of middle of the road) with kosher salt and freshly ground pepper and heating a couple tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork roast and sear on all sides.
Transfer the pork to a crock pot.
In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika.
Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke.
and pour it around the pork roast. Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.
Sweet and Smoky Crock Pot Tacos
Description
These Sweet and Smoky Crock Pot Pork Tacos are as easy as they are delicious! Top them with your favorite taco toppings for an easy weeknight dinner!
Ingredients
- 1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)
- Kosher salt and freshly ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons dry onion
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 cup Coke (not Diet Coke)
- 1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke
- Juice of 1 lime
Instructions
- Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.
- In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.
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