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.
Looks DELICIOUS but I’m a little nervous…doesn’t the sugar in the bbq sauce and soda burn when in the crockpot for 8 hours? The only time I’ve done BBQ in the crockpot was with chicken and it was charcoal by the time I got home.
Nope, it comes out looking just like the pictures!
The best!
Made it today and I will definitely make it again! My stomach and my husband thought it was delicious! Love the spice from the chipotle peppers. Possibly the best pulled pork I’ve ever had!
I made these tonight and they were delicious! I wanted to eat the salsa with a spoon…ok, I did eat the salsa with a spoon. Yummy!
UNBELIEVABLE, and THEN SOME…made for Labor Day Weekend with friends….drop jaws all around and with me as well…sadly, cherries, just went out but frozen and thawed came in to save the day…Kristen..you, girl, rock it out of the park every single time…PLEAAAAASSSEEE do not stop your recipes….you are the best
Just tried this recipe yesterday to kick off football-watching season, and it was amazing! I usually stick to veggie soups in the crockpot and was a little nervous about dealing with that big chunk of meat, but you made it totally not intimidating. The smell when I came home from work was wonderful!
So glad you enjoyed! :)
Quick question: Do you think I could start the pork in the crock pot right before I go to bed, shred it in the morning, then stick it back in the crockpot to leave on warm for a couple of hours, or would that dry it out too much? The idea is to have something ready for lunch right after church, but try to do some of the prep work the night before. Maybe if I left the pork whole? Thanks! :-)
I think it’d be totally fine to cook overnight, then leave on warm in the juices for a couple hours. Shouldn’t be a problem at all!
Thanks for the recipe – we’re trying this tonight :) I got my pork shoulder at Fareway – it was just under 4 pounds and only $5.65 (on sale this week!). I can’t believe the price difference compared to HyVee! Now if Fareway only had the same selection…. :)
I made a couple of cherry salsas earlier this summer and they were both sooo good. I bet it pairs perfectly with the Chipotle pulled pork!
This is a stunning dish! And it looks unbelievable delicious — what a great flavor combination!
Your post cracked me up! My boyfriend and I are opposites in a lot of matters too, but when it comes to food, we’re pretty much spot on with each other…we’d both go wild over these tacos!! I love the peach & cherry salsa – fruity salsas are so much fun and I’ve never used peaches or cherries in a salsa recipe. Love it, going to try it, thank you, this rocks!
As always, your blog continues to provide inspiration!
By the way, do you have any ideas of what to pack in a cooler for a long car trip? I’m thinking your turkey avocado wraps, some oatmeal cookies, cheddar cheese and apples (going for seasonal here)…
Super excited to try the salsa! I am allergic to tomatoes (citrus) so salsa is a no no in general, but this one…horray! I love both peaches and cherries and the bit of lime used isn’t a problem. Thanks! Oh, and the pulled pork taco sounds super yummy too. :)