RECIPE: Slow-Roasted Pork Tacos with Peach Pico de Gallo

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.


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