Credits to meredith hayden, the wishbone kitchen cookbook
Ingredients
Serves 10
Pulled Pork Tacos
- 1 (6- to 8-pound) bone-in pork butt roast
- 1/2 cup kosher salt
- 1/2 cup packed light brown sugar
- 3 Tbsp apple cider vinegar
- Corn tortillas, for serving
- Roasted Peach Salsa (recipe follows), for serving
- 4 ripe peaches, finely chopped, for serving
- 1 medium white onion, finely chopped, for serving
- Fresh cilantro leaves and stems, finely chopped, for serving
- 4 limes sliced into wedges, for serving
Roasted Peach Salsa
- 4 ripe, skin-on peaches, halved and pitted
- 1/4 tsp light brown sugar
- 1/2 habanera pepper or serrano pepper
- 1/4 white onion, peeled and roughly chopped
- 1/4 cup tightly packed cilantro leaves and stems, roughly chopped
- Zest and juice of 1 lime (2 Tbsp of juice)
- 1 tsp apple cider vinegar
- 1/2 tsp kosher salt
Instructions
Pork Tacos
Preheat the oven to 300F.
Roast the pork: Remove the pork from the fridge and let it sit at room temperuate for 1 hour before cooking. In a small bowl, stir together the salt and brown sugar. Coat the entire outside of the pork with the mixture. Transfer the meat to a sheet pan lined with aluminum foil and a wire rack. Cover tightly with foil, crimping and sealing tightly along the base of the sheet pan. Bake for 3 hours, then remove the foil and continue to bake, uncovered, until the pork is fall-apart tender, 3 to 4 hours more. Transfer the pork to a cutting board, cover with foil, and allow it to rest for 1 hour.
Shred the pork: I find that the best method for shredding pork is with your hands. The meat can still be really hot on the inside, so wear one or two layers of food-safe gloves. Alternatively, use metal tongs or two large forks for shredding. Transfer the shredded pork to a large bowl, along with the vinegar (this will keep the meat moist) and 1/2 tsp of salt. Cover tightly with foil to keep warm and prevent the steam from escaping and the meat from drying out.
Heat the tortillas: Over high heat on a gas stove, heat each tortilla directly over the flame until partially charred, about 30 seconds per side. If you don’t have a gas stove, heat a skillet or griddle over high heat and warm each tortilla in the pan, 30 seconds per side. Stack the tortillas on a plate and cover with a kitchen towel to keep warm. If needed, microwave the tortillas on the toweled-covered plate for 15 to 30 seconds right before serving.
Crisp the pork: This step is optional but will give you extra0crispy bits reminiscent of traditional carnitas. Preheat your broiler to high. Working in batches, arrange the pork in an even layer on a foil- lined sheet pan. Just before serving, pop the pan under the broiler for 2 to 5 minutes until pork is crispy and heated through.
Serve: Serve the pork with the warm tortillas, peach salsa, diced peaches, diced onion, cilantro, and lime wedges.
Roasted Peach Salsa
Preheat the over to 300F.
Roast the peaches: The peaches bake at the same temperature as the pork, so you can add them to the oven along with the meat or bake ahead of time. Arrange the peaches cut side up in a single layer on a sheet pan and sprinkle with brown sugar. Transfer to the oven and bake until softened, about 1 1/2 hours. When the peaches are done roasting, allow them to cool for 30 minutes before blending.
Make the peach salsa: Transfer the cooled peaches to a blender or food processor along with the habanero pepper, onion, cilantro, lime zest, lime juice, apple cider vinegar, and salt. Pulse until combined for a slightly chunky consistency. Transfer to the fridge to chill before serving.
Natalie’s Notes
Made 6/27/25. It’s impossible to screw this pork up, but is fun to serve for a party because it seems like a lot of work. I tried to get the pork up to an internal temp of 203, but it took at least 5+ hours after uncovering. Next time, I’ll cook covered for longer (3.5 hours), then make sure I leave enough time to cook uncovered for at least 4-6 hours.
The peach salsa is a non negotiable. Pulse until just before you think it’s smooth enough – better to be chunkier because it will soften and thicken in the fridge. I didn’t think the finely diced peaches were needed in addition to the salsa, though. Flour tortillas also work.
