Crispy Smoked Pork Taco’s
6 inch Corn Tortilla’s
8 lb boneless Boston Butt Pork roast
Dry rub consisting of season salt, garlic powder, chipotle seasoning and brown sugar
Spicy Sweet and Sour Slaw Mix
Grill 6 inch Corn Tortilla’s on flat top or griddle (med heat) with cooking spray until well heated with slight browning. They will be crispy yet flexible. This can be done ahead of time and warmed at serving.
Cover roast with dry rub consisting of season salt, garlic powder, chipotle seasoning and brown sugar. Smoke/Grill (non direct heat) at 300 degrees for 3 to 4 hours. Let cool down and refrigerate overnight. Cut the roast into 2 inch slices and place in roaster or crock pot. Add to the meat ½ cup Mole, ½ cup Adobo Sauce, 1 ½ cups of diced tomato, 1 medium red onion diced and 3 cups of water. Cook at 300 degrees for 6 hours. Shred down meat and add freshly chopped cilantro. Salt to taste
Assemble the taco by placing 1 or 2 ounces of meat onto the tortilla. Sprinkle a few crumbles of Feta cheese onto the meat (approx 1 tbsp)
Cover meat with Spicy Sweet and Sour Slaw mix, fold the tortilla and serve.