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Lake Day Tacos with Grilled Peach Salsa

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Cut: Loin Roast

Ingredients

For the Pork

  • 1 pork roast 4–5 pounds
  • 1 packet taco seasoning
  • 1 can pineapple juice
  • Juice of 3 limes
  • Juice of 2 oranges
  • 3 cans light beer
  • 1 –4 chipotle peppers in adobo sauce depending on desired heat
  • 2 bay leaves
  • Water as needed

For the Grilled Peach Salsa

  • 2 ripe peaches halved and pitted
  • 4 –5 green tomatoes
  • 1 red onion quartered
  • 1 bell pepper
  • 2 –3 jalapeños
  • Juice of 1 lime
  • ¼ cup fresh cilantro
  • Salt and pepper to taste

For Serving

  • Corn tortillas
  • Pickled red onions or finely chopped red onion
  • Fresh cilantro
  • Crumbled feta cheese
  • Additional grilled peach salsa

Instructions

Braise the Pork

  • Season the pork roast on both sides generously with the taco seasoning.
  • Preheat a grill to medium-high heat. Sear the roast on all sides until a deep golden crust forms. Alternatively, sear the roast in a large Dutch oven on the stovetop.
  • Transfer the roast to a Dutch oven. Add the pineapple juice, lime juice, orange juice, beer, chipotle peppers, and bay leaves.
  • Add enough water, if needed, so the liquid comes nearly to the top of the roast.
  • Cover and braise at 325°F for 4–5 hours, or until the pork is fork-tender and easily shreds. Cooking time will vary depending on the size of the roast.
  • Remove the pork from the braising liquid and shred with two forks. Toss with a few spoonfuls of the cooking liquid to keep it juicy.

Make the Grilled Peach Salsa

  • Heat a grill to medium-high.
  • Place the peaches, green tomatoes, red onion, bell pepper, and jalapeños directly on the grates.
  • Grill, turning occasionally, until the vegetables are blistered and lightly charred on all sides.
  • Allow everything to cool slightly, then transfer to a food processor.
  • Add the lime juice, cilantro, salt, and pepper.
  • Pulse until the salsa reaches your desired consistency. Taste and adjust seasoning as needed.

Assemble the Tacos

  • Warm the corn tortillas on the grill or in a skillet.
  • Fill each tortilla with shredded pork.
  • Top with grilled peach salsa, pickled red onions, fresh cilantro, and crumbled feta.
  • Serve immediately with extra lime wedges and cold drinks.
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