Makes 16 servings
1 tablespoon cumin
1½ teaspoon kosher salt
½ teaspoon coarse-ground pepper
½ teaspoon cinnamon
½ teaspoon coriander
½ teaspoon cayenne pepper
1 (3-4 pound) pork shoulder, trimmed and patted dry
1 medium white onion, cut into chunks
1 poblano peppers, seeded and chopped 1 jalapeno, halved and seeded
2 garlic cloves, smashed and peeled
½ cup chicken stock
3 Roma tomatoes, seeded and chopped
2 ripe peaches, peeled, pitted and chopped
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
2 serrano peppers, seeded and finely chopped
1 garlic clove, minced
1 tablespoon honey
2 teaspoon fresh lime juice
1 teaspoon kosher salt
¼ teaspoon coarse-ground pepper
16 (6-inch) flour tortillas, warmed
Napa cabbage, shredded
Queso fresco, crumbled
Preheat the oven to 325 degrees F,
Mix the cumin, salt, pepper, cinnamon, coriander and cayenne in a small bowl until combined. Rub the spice mixture all over the pork. Add the onions, peppers and garlic to a Dutch oven. Pour in the stock, scraping up the bits stuck to the bottom of the pot. Place the pork on top of the vegetables. Top with a piece of parchment paper, cut to fit the pot. Cover with a tight-fitting lid. Transfer the pork to the oven and cook until the meat is very tender, 2 ½ to 3 hours.
Meanwhile prepare the pico de gallo. Mix the tomatoes, peaches, onion, peppers, garlic, honey, lime juice, salt and pepper in a medium bowl until combined. Cover and let sit at room temperature until ready to use.
Remove the pork from the oven and preheat the broiler. Place the rack 8-inches below the heating element. Transfer the pork to a baking sheet and broil until crisp, about 10 minutes. Let the pork rest for 10 minutes. Remove the bone and pull the meat apart with 2 forks.
To assemble the tacos, top each tortilla with pork, pico de gallo, cabbage and queso fresco.