Pulled Pork Tacos with Peach Salsa

Over the last few weeks I’ve been redesigning my blog and going back through the archives to update things behind the scenes. I wanted to fix some of the photo issues I’ve had, link everything up so it can be found easier and make sure all my posts were sorted into the right categories. In doing this, I realized that it’s been over A YEAR since I’ve posted a recipe. Goodness. Yes, I had a baby. And yes, there were a few months there where we ate a LOT of takeout. But I haven’t stopped cooking, I swear! In fact, I’ve really been enjoying it lately.

So, I thought I’d share a quick and easy meal we’ve made twice in the last week. Inspired by a pulled pork taco recipe from my new favorite cookbook, I used a bag of frozen pulled pork I made a while ago, added some store-bought BBQ sauce and whipped up a quick peach salsa. The results were divine. I’m not a huge fan of fish and fruit but pork and fruit!? Sign me up.

I’ve also become a total convert to my husband’s taco shell method. He fries soft corn tortillas in a little bit of coconut oil until they are crispy. Oh man, I solemnly swear to never eat taco shells from the store again. Those babies are unreal. Throw in a little shredded cabbage for crunch- just like the tacos from our favorite local place- and some thinly sliced avocado and you are good to go. My mouth is seriously watering just thinking about eating these again. The first time I made them, we had grilled corn on the cob with a spicy lime butter on the side. Oh baby.

Do yourself a favor and make these soon. Usually about once a month I’ll slow cook a giant pork shoulder to freeze in batches and pull out for smaller recipes like this one. Then you can dress the pork up a multitude of ways, making your meal prep quick and easy. And Monday meals always needs to be quick and easy in my humble opinion.

Pulled Pork Tacos with Peach Salsa*

Author: Kali Ramey Martin
INGREDIENTS:
1 lb. shredded pulled pork (I use The Pioneer Woman’s Spicy Shredded Pork recipe and freeze it in sandwich size ziplocs)
1/2 cup bottled BBQ sauce (I like Annie’s Organic)
6-8 white corn tortillas
1 cup coconut oil (for frying)
2 peaches, peeled and diced
1 red onion, diced small
1 tomato (optional), diced
1 lime, juice
1 Tbsp cilantro, chopped
salt
1 avocado, sliced
1/4 head of red or green cabbage, shredded

INSTRUCTIONS:

Warm pork in a saucepan with BBQ.
Fry shells until crispy on medium high heat, turning over to cook both sides. Drain on paper towel.
Add peaches, tomato, onion, cilantro and lime juice to a bowl. Season with salt.
Make tacos, piling in pork, cabbage, salsa and avocado.
Enjoy!

*Please bear with my recipe function, it’s a work in progress. Thanks!

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