Smoky Pulled Pork Tacos with Cherry-Peach Salsa are an insanely delicious way to enjoy tender pork and fresh fruit — a match made in taco heaven!
While my husband and I have the same views on important topics like family, religion, money management, and hugging, we have to laugh at how opposite we are regarding other parts of our lives.
He loves to skateboard, while I prefer to play tennis.
I’m a coffee drinking early bird, and he’s a hip hop listening night owl.
He hates heights, while I want to jump out of airplanes.
Fly/drive. Summer/winter. Cake/pie. I could go on for days!
Opposites also tastefully attract in food, which is easily proven by Smoky Pulled Pork Tacos with Cherry-Peach Salsa.
Smoky, chipotle pepper-flavored pulled pork combines with sweet cherry-peach salsa in a juicy taco that my husband and I both agree is absolutely mouthwatering.
These tacos are made even better due to the fact that the pork is slow cooked in the crock pot!
All you have to do is throw everything in the crock then push “on”.
The fresh and summery Cherry-Peach Salsa can also be made a couple days ahead of time, which means dinner can be on the table in the time it takes you to shred the pork. Love that!
Start by slicinge 1 large onion into quarters, then separate the layers into the bottom of a 6 quart crock pot.
Next slice a 4-5lb pork butt (also called pork shoulder) into 5 or 6 big pieces then season each piece with salt and pepper.
Next add a few ingredients that will make the pulled pork taste wonderfully smokey, with a hint of sweet: 4 chipotle peppers in adobo sauce, 2 Tablespoons adobo sauce, 1/2 cup BBQ sauce, 2 Tablespoons brown sugar and 20oz Dr. Pepper.
Chipotle peppers are smoked jalapeno peppers and are more smoky than spicy, in my opinion. You can get cans of them packed in adobo sauce right in the international foods aisle.
Pop the top onto the crock pot then slow cook on low for 8 hours.
Now, as I mentioned, not only can the pulled pork be prepped in advance, but the sweet Cherry-Peach Salsa that goes on top can be made up to 2 days ahead of time too!
Add 1 cup each fresh chopped cherries and peaches, 1/4 cup chopped cilantro, 1 minced jalapeno, the juice of 1 lime, and a dash of salt to a mixing bowl then stir to combine.
Juicy, fresh, and easy!
When the pork is cooked through, and fall apart-tender, shred it all up, place it into a bowl, then add enough of the cooking liquid to moisten the pork.
Spoon the juicy pork onto tortillas then top with the cold cherry-peach salsa and devour!
Equipment
Ingredients
- 4-5 lb pork butt, also called pork shoulder
- salt and pepper
- 1 large sweet onion
- 4 chipotle peppers in adobo sauce + 2 Tablespoons sauce
- 1/2 cup BBQ sauce
- 2 Tablespoons brown sugar
- 20 oz Dr. Pepper
- Tortillas
For the Cherry-Peach Salsa:
- 1 cup chopped sweet cherries
- 1 cup chopped peaches, ~1 large peach
- 1/4 cup chopped cilantro
- 1 jalapeno, minced
- salt
- 1 lime
Directions
- Cut onion into quarters then separate layers into the bottom of a 6 quart crock pot. Trim pork butt of excess fat then cut into 4-6 large pieces and season well with salt and pepper. Lay seasoned pork on top of onions then add chipotle peppers, adobo sauce, BBQ sauce, brown sugar, and Dr. Pepper. Cover and cook on low for 8 hours or until pork shreds easily with 2 forks.
- Remove pork pieces from the crock pot then shred. Place inside a large bowl then add enough cooking liquid to moisten. Scoop pork onto tortillas then scoop Cherry-Peach Salsa on top and serve.
For the Cherry-Peach Salsa:
- Combine all ingredients in a bowl and mix well. Can be made up to two days in advance.
Notes
- Pulled Pork Tacos slightly adapted from The Pioneer Woman
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
THRILLED to click on the “stuff cake in his face” link and see you at a wedding in my hometown! Completely unexpected!!
Love chipotle in adobo! Great tip to cut the pork before cooking!!
Very true
I will put a crock pot on my birthday/Christmas list just for the sake of this recipe. I am obsessed with pulled pork. and tacos. aka – I want this. :-)
Shut the front door these look so good! Anything that can come from a Crock Pot is at the top of my list.
oh my – oh my. This looks so delish – can’t wait to try this recipe. Thanks from the bottom of my heart for sharing this recipe!!
This looks so good! Love that its a slow cooker recipe too.
My fiance and I are major opposites in the food dept. I’ll eat most anything but he is EXTREMELY picky. No sweet/savory combos for him either… among other things. Makes for some interesting kitchen adventures! I’ll have to try the tacos and cherry-peach salsa to see if it can convert him to the sweet and savory side!
Yes, try and let me know. I was shocked that Ben liked it – LOVED it, actually. Very unusual for him!
Yum! Have you ever tried Pork Loin? That’s my fav for cooking in a crock pot for shredded pork. I usually do it with BBQ sauce and then shred it right there in the crock pot.
What’s on the end of your toothpick in the picture? Cork?
I have never tried pork loin – I always thought it would come out too dry because it’s so lean. So it works for you? If so, I’d love to give it a whirl! Yep, a little cut wine cork on the end! :)
Yep! I usually do a plain pork loin, but you can also buy them seasoned. And a partial bottle of Cookies. That’s it! Let it cook all day and then shred right in the crock pot.
My boyfriend and I agree on major things in life: money, living, family/kids, etc.. but definitely have plenty we disagree on too! I’ve made pork this same way for sandwiches, so good! Have you used a hand juicer for lemons/limes for recipes or adding to a drink? Finally bought one and seriously gets so much more juice out than squeezing by hand! Less waste I guess:)
Just like I often feel you’re inside my mind with your Friday Favorites, I also often feel like we married the same man. Skateboarding, night owl, fear of heights, winter, would rather double up on meat & potatoes than save room for dessert, and let’s not forget their mutual love for individual applesauce cups. ;)
We disagree on plenty, but couldn’t agree more in our love for our dog, beer, cuddling, eating, & plans for our future/family.
I just love your blog and the recipes are amazing!!
Thank you for sharing☺
Seriously — the same views on hugging cracked me up! Do you enjoy two armed hugs? One armed pat hugs? Etc! So funny!
My husband and I have many similarities — definitely foodies, love travel, share a strong faith in God, etc. That said, we’re different in many ways — he LOVES to nap and watch movies, I’m in to getting up early and going on bike rides, hikes, you name it :)
Extended length, two-arm bear hugs before he leaves for work in the morning. THE BEST!
I’m with Ben… my husband has jumped out of not 1, but 2 (!!) airplanes! I keep my sweets for dessert… and didn’t you mention the other day is aversion to onions? Yeah… they don’t even get to see the inside of our house!
Here’s the crazy thing – he likes the *taste* but not the *crunch* and misses the flavor when I leave it out, so I have to find a way to work them into stuff without chopping them up. Yaaaay… ;)
I’m on Team Ben when it comes to onion consumption. I am the same way!! I love to cook with them, but hate that crunch. I always whirl them in the mini good processor when I’m cooking. To make it even weirder…I like them raw in salads where the whole thing is crunchy, I just don’t want the crunch in sauces or other non-crunchy items. I have issues. I know this :)
Ha! That’s totally how I feel about onions as well! I will eat the dried onion flakes if they’re in things though. Usually I just buy Tones Onion Powder though. And as any Ankeny-ite knows, we can tell when it’s onion day when driving by Tones!
Me too! I love the taste of onions, but I cannot stand the texture of them. I use onion powder almost exclusively, but I have been known to try and sneak onions in on occasion. My husband likes onions even less than I do!
i have the same problem with onions that your hubby does! i sooooooo understand.
I want you to be my personal chef! Love this recipe! We tend to disagree on almost EVERYTHING…. but somehow we are happy together! ;)