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Pulled Pork Tacos with Grilled Peach Salsa #SundaySupper

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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.

pulled pork tacos with peach salsa

I’m so excited that the #SundaySupper tastemakers are celebrating one of my all time favorite foods, summer peaches! In my opinion summer peaches are best just eaten as they are in all their juicy glory, but I also love making peach pie and other fabulous desserts when peaches are in season.

Much as I love a good peach dessert, for today’s #SundaySupper event I wanted to show off how well peaches can work in a savory dish. So I created this recipe for Pulled Pork Tacos with Grilled Peach Salsa. I’ve made this recipe before using pineapple instead of peach. Both taste great, but I do think the sweet tart flavor of a really great peach pairs perfectly with rich and smoky pulled pork.

The pork is first slow-cooked in a sauce made with one of my go-to ingredients, Chipotles in Adobo. The smoky flavor of the chiles is just right for the pulled pork and the chipotles have a subtle heat that doesn’t overwhelm the flavors in the dish.

pulled pork tacos with peach

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

pork tacos 3a

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

pulled pork tacos with peach salsa 4a

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

pork tacos 5a

If you’ve never grilled fruit I can’t wait for you to try this Grilled Peach Salsa. Grilling the fruit gets the juices flowing and highlights the sweetness of the fruit. I grill all the vegetables for the salsa. I also add a hint of honey and cumin to the salsa and just a pinch of dried Epazote. Epazote is an herb used in Mexican cuisine for it’s slightly tangy flavor. Be careful when you use it, a little goes a long way. You can use dried oregano in place of the Epazote. I make a big bowl of salsa and it does double duty as both a side salad and as a condiment on the tacos.

pork tacos 6a

pulled pork tacos 7a

It’s very easy to work ahead to make these Pulled Pork Tacos with Grilled Peach Salsa. The pork can be slow roasted the day before and kept in the refrigerator over night. I made my own corn tortillas earlier in the day and reheated them on the grill while the meat was grilling. Of course you can buy packaged tortillas. But if you want to try making your own they’re pretty easy to make. You’ll need to get a bag of corn masa to make the dough and the only special equipment needed in a tortilla press.

The salsa can be made several hours before you’re ready to serve or even the day before. The only thing left to do to get dinner on the table is to grill the pork and warm up the tortillas.

pulled pork tacos with peach salsa

Special ingredients and equipment: Chipotles in Adobo, Epazote, tortilla press, Corn masa

Pulled Pork Tacos with Grilled Peach Salsa

Yield: 4-6
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Pork

  • 2# boneless pork shoulder
  • 1 Tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1- 7oz. can Chipotles in Adobo

Peach Salsa

  • 3 peaches, peeled, halved and pitted
  • 1 large Vidalia onion, peeled and sliced into 1" thick slabs
  • 3 ears of fresh corn
  • 1/2 pound (about 4) tomatillos, papery skin removed and rinsed (see note)
  • 1/2 teaspoon ground Cayenne Pepper, or to taste
  • 3 cloves garlic, minced
  • Zest and juice of 1 lime
  • 2 Tablespoons olive oil
  • 1-2 teaspoons honey
  • Minced cilantro to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried Epazote or oregano
  • salt and pepper to taste
  • 16 Taco size corn or flour tortillas
  • Queso Fresco Cheese, crumbled

Instructions

Slow Cook the Pork Shoulder

  2. Cut the pork shoulder into 5 or 6 large chunks
  3. Sprinkle the pork with salt and cumin,
  4. Combine the honey and Chipotles in Adobo in an oven proof dish
  5. Add the meat to to the dish, turning once to coat with the sauce
  6. Cover the dish and bake for 2.5 hours at 300°F
  7. Lift the chunks of meat out of the sauce and set aside on a platter
  8. Pour the sauce into a small bowl or gravy separator and allow the sauce to settle so the fat rises to the top.
  9. Skim the fat off the top of the sauce
  10. Puree the sauce with 1/4 cup water and adjust the seasoning to taste. More honey can be added if you like a sweeter sauce.

Make the Peach Salsa

  2. Preheat a gas or charcoal grill
  3. Lightly coat the peaches, corn, tomatillos and onion slices with olive oil then sprinkle with salt and Cayenne pepper.
  4. Grill the peaches and vegetables until lightly charred on all sides
  5. Set aside the vegetables to cool to room temperature.
  6. Cut the corn kernels off the cob, chop the peaches, onions and tomatillos into 1/2" dice
  7. Combine the peaches and vegetables with the lime zest and juice, garlic, cumin, Epazote (or oregano).
  8. Add salt, pepper, honey and olive oil to taste.

Grill the Pork

  2. Brush the chunks of pork on all sides with some of the Chipotle sauce
  3. Grill over high to char the meat on all sides
  4. Shred the meat into large chunks
  5. Assemble the tacos with meat, sauce, salsa and Queso.
  6. Extra salsa can be served as a salad along with the tacos.

Notes

Look for tomatillos that feel heavy and have slightly separated from the papery skin. You can replace tomatillos with tomatoes if you prefer.

© Eileen Gray

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Thanks for Sue Lau of A Palatable Pastime for hosting today’s event. Check out these other peach-a-licious recipes!

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Pulled Pork Tacos with Grilled Peach Salsa is a perfect summer #SundaySupper. Easy to make and so delicious.
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Reader Interactions

Comments

    • Thanks, Carlee. We all need a little sweet, a little heat, some tart and savory in our dinner and in our lives!

      Reply

  6. I love everything about this recipe. The slow-cooked pork, how you grilled all of the veggies and peaches that go in the salsa, it looks and sounds perfect! Definitely putting this on my menu.

    Reply

  7. I have tomatillos in the garden and never miss an opportunity to use them. Taco’s are one of our favorite dinners and these look amazing!!!!

    Reply

    • Thanks, Monica. We get tomatillos in our farm share. Have you used them in other dishes besides salsas? I’d love some other ideas if you have them.

      Reply

    • Thanks Laura. We actually eat the salsa as a side salad as well as a condiment on the tacos. I’ve also served the same salsa with black beans added. It’s a really versatile recipe.

      Reply

  9. That pork looks so good! I like how you used the tomatillos too. We grew them this year in our garden and I don’t have many recipes for them. I can’t wait to try this!

    Reply

    • Thanks, Denise. I’d love to see some tomatillo recipes if you post them. I get them in my farm share.

      Reply

    • Thanks, Paige. I love grilled fruit in both sweet and savory dishes. The same recipe works really well with grilled pineapple.

      Reply

  14. 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!

    Reply

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