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.
*Disclaimer: this post includes affiliate links, which just means that when you purchase items through our links, we earn a small commission, which helps us keep working hard to create recipes for you!
