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: 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.
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