Not sure what to put on the menu for your next shindig? “These [pulled pork] tacos are one of my favorite meals to make when hosting a small gathering,” entertaining expert, blogger, and author Eden Passante writes in her book Entertaining with Charm. Why is Passante so enamored with using these as the star of a self-serve taco bar? “Fixing the pork is so straightforward!” Easy and delicious? It sounds like a shoo-in as the main course for a crowd.

“First, [the pork] marinates in the refrigerator overnight with sugar and salt, which makes it incredibly juicy and flavorful,” Passante continues. “Then it spends hours in a slow cooker, where the meat breaks down and becomes super tender.” Which means that you won’t be dithering over a stove right before your guests arrive. You might even have time to finish up the million little tasks that emerge when guests come over.

“I serve the pork with warm tortillas and an array of toppings and let guests assemble their own tacos,” Passante writes — and we love this choose-your-own-adventure method because it’s fuss-free and leaves you more time to mingle with guests, refresh drinks, and maybe even relax a little.

Slow Cooker Pork Tacos and Taco Bar Recipe

Serves 8

Ingredients

FOR THE PORK

5 lb. boneless pork shoulder
½ cup sugar
¼ cup salt
¼ cup olive oil
1 yellow onion, cut into quarters
3 cloves garlic, smashed
5 orange zest strips, removed with a vegetable peeler or paring knife

FOR THE TACO BAR

16–20 corn tortillas, warmed
Pickled jalapeño chiles and carrots
Chopped fresh cilantro
Diced avocado
Chopped onion
Sour cream
Pico de gallo or other salsa
Sliced limes

Instructions

To make the pork, put the pork shoulder into a large bowl. Rub the pork with the sugar and salt, covering every surface. Wrap the pork in plastic wrap, leave it in the bowl, and let rest in the refrigerator overnight.
The next day, unwrap the pork and brush off the excess sugar and salt. Place a large skillet over medium-high heat and pour in the oil. When the oil is hot, add the pork and sear, turning as needed, until golden brown and crispy on all sides, about 5 minutes on each side.
Transfer the pork to a slow cooker and add the onion, garlic, and orange zest strips, distributing them evenly around the pork. Cover and cook on low until the pork is super tender, juicy, and pulls apart easily with a fork, 10–12 hours.
Transfer the pork to a shallow bowl and, using 2 forks, pull it apart into shreds. Using a large spoon, skim the fat from the juices in the slow cooker, then spoon some of the juices over the pork to moisten it. Cover to keep warm if not serving immediately.
Just before the pork is ready, set up your taco bar: Have the warmed tortillas ready, wrapped in a napkin or kitchen towel. Set out toppings in small bowls next to the tortillas and pork.

Eden’s tip: This pork is also good on mini King Hawaiian rolls. You can also cook the pork in a covered baking dish or roasting pan in a preheated 300°F oven, about 40 minutes per pound