Smoked Pot Roast Tacos
Working with good ingredients is the base of any good recipe. These Smoked Pot Roast Tacos are easy to put together and full of flavor.
Servings 12 people
Equipment
- Smoker
Ingredients
Smoked Pot Roast
- 5 Lbs Pot Roast
- 3 Tbsp Adobo seasoning
- 2 Tbsp Oaxaca Seasoning
- 1 Tbsp Fresh Ground black pepper
Red Sauce
- 2 Pints Cherry Tomatoes
- 1 Whole Yellow onion rough chop
- 1 Tbsp Ancho Chili powder
- 1/4 Cup Olive oil divided
- 2 Tsp Salt
- 2 Tsp Black pepper
Accoutrements
- 1 Bunch Cilantro
- 1/2 Whole Yellow onion diced
- 12 Whole Corn tortillas
Instructions
Smoked Pot Roast
- Spice the pot roast liberally. Add to the smoker and cook for 3 to 4 hours at 275 degrees. Remove from smoker and let rest for 15 minutes. Take 2 forks and pull the pot roast.
Red Sauce
- Heat 1 tbsp of the oil on medium high heat. Add the tomatoes and onions to the skillet. Cook for 6 - 8 minutes to soften the onions and blister the tomatoes. Add the spices. Let cook for 10 minutes. Add to a blender and blend until smooth.
Completing Dish
- Take the corn tortillas and add to a skillet and cook 30 seconds on each side. Add a good amount of the smoked pot roast to the corn tortilla and top with cilantro and onions. Finish by adding the red sauce.Serve and enjoy!