Go Back
–+ servings
Print

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.

Course dinner, Smoker
Cuisine beef, Mexican Food, smoker, Tacos
Keyword Beef, gluten free, Mexican food,, Tacos
Prep Time 5 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 20 minutes
Servings 12 people
Author Feed Your Soul Too

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

  1. 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

  1. 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

  1. 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!