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two pork tacos on black board with bowl of peach salsa

Pulled Pork Tacos recipe

This tender, juicy Pulled Pork Tacos recipe, is soon to be your family's favorite. Top it with fresh Peach Salsa for taco night done right. 

  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings 1x



For the Pulled Pork:

  • 6 lb Chairman’s Reserve Pork Shoulder
  • 6 Limes
  • 3 large carrots
  • 1 Bunch Cilantro
  • 2 Tbsp Salt coarse
  • 2 Tbsp Cracked black pepper

For the Peach Salsa:

  • 1 C diced peaches ( we prefer a small dice)
  • 2 jalapeños seeded and finely diced
  • 1/2 C finely diced tomato
  • 1 lime
  • 1/4 Chopped cilantro


To prepare pork:

  1. Heat a large heavy bottom pan on the stove so it is very hot.
  2. Add vegetable oil. Allow to heat up for 1 minute.
  3. Coat Pork shoulder with salt and pepper on all sides.
  4. Place in hot pan and brown on all sides.
  5. Cut 6 limes in half and place on bottom of a 9"x 13" baking pan.
  6. Place browned pork shoulder on top of limes and add rough cut carrots along with half a bunch of cilantro.
  7. Cover pork shoulder with foil and place in 350° oven.
  8. Roast for 3 hours or until roast is fork tender.
  9. Remove from oven and shred pork using 2 forks.
  10. Serve on your favorite taco shells and top with Jalapeño Peach Salsa.

To make Peach Salsa:

  1. Combine diced peaches, juice of 1 lime, 1 Tbsp water along with diced jalapeños in a medium bowl and add crushed red pepper and salt and pepper.
  2. Allow to set in refrigerator for 10-15 minutes.
  3. Remove and drain half of liquid and add diced tomatoes along with chopped cilantro.

Serve over pulled pork on your favorite taco shells.

  • Author: Superman Cooks
  • Prep Time: 20 min
  • Cook Time: 3 hours
  • Category: Tacos
  • Method: n/a
  • Cuisine: Mexican


  • Serving Size: 3 tacos
  • Calories: 522
  • Sugar: 4.3 g
  • Sodium: 2033.9 mg
  • Fat: 21.1 g
  • Carbohydrates: 18.9 g
  • Protein: 62.2 g
  • Cholesterol: 190.4 mg

Keywords: pork, pulled pork, pork shoulder, tacos, taco, salsa, peach

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