Pulled pork tacos with peach cucumber salsa
Super easy & had enough left over pork for several other dishes.
Recipe:
Pulled pork:
Bring pork shoulder or tenderloin to room temperature. Rinse and pat dry. Season well with salt, garlic powder, paprika & black pepper. Line bottom of crock pot with red onion slices. Place pork on top with fattier side up and add lemon slices. Cook in low for approx. 7 hours depending on the size of the cut of meat. Shred meat apart with 2 forks. Add bbq sauce and let it cook for another 30-45 minutes. I used a bold & tangy bbq sauce here but many other versions will work well. Just choose quality meat & sauce and it will turn out great. If you want fattier, get pork shoulder. If you want leaner, tenderloin.
Peach & cucumber salsa:
1.5 peaches + 2 mini cucumbers + 1 shallot + thinly sliced red cabbage + cilantro + jalapeños (pickled or fresh) to taste + salt + avocado oil + apple cider vinegar + a squeeze of lemon
Warm up your favorite tortillas in the pan with avocado oil. Once you flip them over, add shredded cheese . Take off heat, add pulled pork & top with salsa.
Enjoy!
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