Peach season is here! Pair up some pork shoulder with your favorite stone fruits for a sweet and savory taco!
Prep Time:15 minutes
Cook Time:4-5 hours
Total Time:5 hours 15 minutes
For the Pork:
4 pounds boneless pork shoulder, cut into 2 pieces
1 tablespoon kosher salt
½ tablespoon black pepper
1 tablespoon Aleppo pepper or ½ tablespoon red chili flakes
2 tablespoons canola oil
3 cups water
For the Peach Relish:
½ cup shallots, slivered (1–2 large)
2 Fresno chilies, sliced in half and slivered
½ cup shaved fennel (1 small bulb)
Juice of 1 lemon
3 peaches, yielding 1½ cups when sliced
Cilantro, small handful, chopped
Warm tortillas for serving
Preheat oven to 300°F.
Combine the salt, pepper and Aleppo pepper in a small bowl. Coat the pieces of pork with the mixture and let sit at room temperature for about 30 minutes.
In a medium Dutch oven large enough to hold the pork, add the oil and heat until almost smoking. Brown the meat, one piece at a time, on all sides until deeply brown. Return all the pork to the Dutch oven. Add enough water to come halfway up the sides of the meat, about 3 cups. Bring to a simmer and cover with lid.
Place in the oven and cook for 5–6 hours. If possible, flip the meat over halfway through cooking, but this is not essential. When finished, the pork will be falling-apart tender, and pull away easily with a fork.
Remove from oven, and let the meat rest for 30 minutes or until ready to serve.
While meat is resting, make the peach relish.
In a medium bowl, combine the shallots, chilies, shaved fennel and lemon juice. Add a pinch of salt.
Cut the peaches into quarters, and slice thinly, adding to the shallots as you go. Mix in cilantro, and season to taste with salt and pepper.
Break the meat apart with a fork, removing any large pieces of fat, and transfer to a platter or bowl.
Serve the braised pork and peach relish with warmed tortillas.