Braised pork tacos with spicy peach relish

pork peach taco

Peach season is here! Pair up some pork shoulder with your favorite stone fruits for a sweet and savory taco!

  • Author: Kathleen Korb
  • Prep Time: 15 minutes
  • Cook Time: 4-5 hours
  • Total Time: 5 hours 15 minutes
  • Category: Tacos
  • Method: Braise
  • Cuisine: Mexican



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 (12 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.


Keywords: braised pork peach