Our friend, and photographer, Dylan Harkavy was putting in some work for a recent photoshoot and mixed up what he claimed to be 'The best taco meat ever'.
Check out his recipe below - It takes a few hours on the smoker + slow cooker so it is a perfect recipe to prepare on the weekend. Use those leftovers for Taco Tuesday a few days later.
- 4lbs Pot Roast
- Kairos Old Mexico Taco Mix
- One Onion - Diced
- 5 Garlic Cloves Minced
- Olive Oil
- 1-Cup Chicken Broth
- Half Can Tomato Paste
- Two Limes - Juice of one, the other for garnish
- 1 TBSP Dried Oregano
- Black Pepper
- A pinch or two of salt
- 3 Bay Leaves
Rub down that roast with a generous dusting of Kairos Old Mexico Taco Mix. For 4lbs, we estimate about 4 TBSP but you can go more if you really want to bring the flavor and the heat.
Get it on the smoker for about 90 minutes at 185°. Keep it there for longer if you would like to.
Take it off the smoker and get it into your slow cooker. Mix with Diced Onion, Minced Garlic Cloves, Drizzle of Olive Oil, Juice of 1 lime, Chicken Broth, Tomato Paste, Oregono, Black Pepper, Bay Leaves and Salt.
Cook on low for about 8 hours. Pull it out, de-bone, chop it up, mix back in with the slow cooker mixins and serve however you like your Tacos. Don't forget that a squirt and garnish with that extra lime.