Slow-Cooked Pork Tacos with Peach and Nectarine Salsa

A fresh fruit salsa mixes sweet and spicy in this savory Slow-Cooked Pork Tacos Recipe.

| January 2014

The Masumoto family, after four generations of heirloom peach farming, shares their favorite traditional and inventive recipes in The Perfect Peach: Recipes and Stories from the Masumoto Family Farm (Ten Speed Press, 2013). Any peach lover will be satisfied with charming stories from the farm paired with information on all things peachy and beautiful photography. This recipe for Pork tacos comes from chapter three, “At the Table.”

You can purchase this book from the Capper’s Farmer store: The Perfect Peach

More from The Perfect Peach:

Old-Fashioned Peach Pie Recipe

Slow-Cooked Pork Tacos Recipe

Serves 4 to 6



1 tablespoon canola oil
1 (2 1/2-pound) boneless pork shoulder roast
1 tablespoon ground cumin
1 yellow onion, sliced
3 cloves garlic, minced
1/4 cup water
1 to 2 chipotle chiles in adobo sauce, or 1 tablespoon red pepper flakes
1 tablespoon dried oregano
1 teaspoon salt
1 (12-ounce) bottle beer (I like to use Pacifico or Negra Modelo)
4 firm to soft peaches, peeled, halved, and pitted
8 to 12 small corn tortillas, warmed, for serving
1 1/2  to 2 cups thinly sliced cabbage
2 limes, cut into wedges
Peach and Nectarine Salsa (recipe below), for serving (optional)

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the pork and cook for 2 to 3 minutes on each side, until browned. Transfer the pork to a slow cooker.






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