
Scroll through the step-by-step process photos to see how to make great Pulled Pork Tacos:

Cut the pork into chunks to speed up the cooking process and to create more surfaces for charring on the grill.

The pork will be fork tender after slow roasting in the oven.

Ripe tomatillos will be heavy and often split the papery skin.



Pulled Pork Tacos with Grilled Peach Salsa
What could be better on a warm summer evening than Pulled Pork Tacos with Grilled Peach Salsa? These tacos are bursting with flavor and are really easy to make ahead.
servings
Ingredients
Pork
- 2 pounds boneless pork shoulder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 7 oz Chipotles in Adobo
Peach Salsa
- 3 peaches (peeled, halved and pitted)
- 3 ears corn
- 8 oz tomatillos (papery skin removed and rinsed (see note))
- 1 large Vidalia onion (peeled and sliced into 1" thick slabs)
- 2 tablespoons olive oil
- 1 lime
- 3 cloves garlic (minced)
- ½ teaspoon ground Cayenne Pepper (or to taste)
- ½ teaspoon cumin
- ½ teaspoon dried Epazote or oregano
- 2 teaspoons honey
- cilantro to taste
- salt and pepper to taste
- 16 taco size tortillas
- Queso Fresco Cheese (crumbled)
Instructions
Slow Cook the Pork Shoulder
- Cut 2 pounds boneless pork shoulder into 5 or 6 large chunks. Sprinkle the pork with 1 teaspoon ground cumin and 1 teaspoon kosher salt. Combine 1 tablespoon honey and 7 oz Chipotles in Adobo in an oven proof dish. Add the meat to to the dish, turning once to coat with the sauce.
- Cover the dish and bake for 2 ½ hours at 300 °F. Lift the chunks of meat out of the sauce and set aside on a platter. Pour the sauce into a small bowl or gravy separator and allow the sauce to settle so the fat rises to the top. Skim the fat off the top of the sauce
- Puree the sauce with ¼ cup water and adjust the seasoning to taste. More honey can be added if you like a sweeter sauce.
Make the Peach Salsa
- Preheat a gas or charcoal grill. Lightly coat the peaches, corn, tomatillos and onion slices with 2 tablespoons of olive oil then sprinkle with salt and Cayenne pepper.
- Grill the peaches and vegetables until lightly charred on all sides. Set aside the vegetables to cool to room temperature.
- Cut the corn kernels off the cob, chop the peaches, onions and tomatillos into 1/2" dice. Combine the peaches and vegetables with the lime zest and juice, garlic, cumin, Epazote (or oregano). Add honey remaining olive oil, cilantro and salt and pepper to taste.
Grill the Pork
- Brush the chunks of pork on all sides with some of the Chipotle sauce. Grill over a high flame to char the meat on all sides. Shred the meat into large chunks.
- Assemble the tacos with meat, sauce, salsa and Queso. Extra salsa can be served as a salad along with the tacos.
Equipment
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Notes
Look for tomatillos that feel heavy and have slightly separated from the papery skin. You can replace tomatillos with tomatoes if you prefer.
Nutrition
Serving: 2each | Calories: 257kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 364mg | Potassium: 648mg | Fiber: 5g | Sugar: 13g | Vitamin A: 279IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Nicole
Monday 15th of May 2017
Wow that peach salsa looks incredible. I love the addition of the tomatillos. I have 8 tomatillo plants that are about to explode and I'm definitely making this with them!
Cindy
Saturday 23rd of July 2016
Love pulled pork anything. I definitely need extra peach salsa on these tacos!
Eileen Gray
Saturday 23rd of July 2016
Thanks, Cindy. The recipe makes lots of salsa. We eat it as a salad along with the tacos.
maria
Thursday 21st of July 2016
This would definitely be a hit in my household. Can't wait to try it! Thanks for sharing :)
Eileen Gray
Friday 22nd of July 2016
Thanks, Maria! I hope your family enjoys the tacos.
Serena
Thursday 21st of July 2016
These have my name all over them! Such a great dinner!
Eileen Gray
Thursday 21st of July 2016
Thanks, Serena!
Paige@ Where Latin Meets Lagniappe
Wednesday 20th of July 2016
This looks amazing! I've never tried grilling fruit before, but it looks incredible with these tacos!
Eileen Gray
Wednesday 20th of July 2016
Thanks, Paige. I love grilled fruit in both sweet and savory dishes. The same recipe works really well with grilled pineapple.