The combination of tender pork, crunchy fresh toppings, and soft warm tortillas make for a fun, satisfying meal that each person can customize to their exact mood and preferences. Traditional carnitas always hit the spot, but, come summer, I like to switch things up and make a vibrant peach salsa.If you’re a bit skeptical about the idea of peach carnitas, let me reassure you that you won’t be left with pork cooked in peach jam. One halved peach just adds a slight perfume to complement the deep flavors of the pork.The rest of the peaches are made into a fresh, chunky salsa. If you’re not a fan of tomato salsa or just want a different option, this peach salsa balances out ripe juicy peaches with white onion, jalapeño, lime juice, and cilantro.
Ingredients
For the carnitas
- 4 pounds boneless pork shoulder - cut into 2-inch chunks
- 1 ½ tablespoons kosher salt
- 2 teaspoons dried oregano
- 1 yellow onion - peeled and quartered
- 1 medium peach - halved and pitted
- 8 garlic cloves - peeled
- 3 bay leaves
- ½ cup water
- 2 tablespoons lime juice - freshly squeezed
For the peach salsa
- 1 pound peaches - small dice (about 2 cups)
- ¼ cup white onion - finely chopped
- ½ medium jalapeño - seeded if desired to reduce spiciness, finely chopped
- 2 tablespoons fresh cilantro - coarsely chopped
- 1 teaspoon lime juice - freshly squeezed
- ½ teaspoon kosher salt
For serving
- 12 6-inch corn tortillas
- 1 avocado - sliced
- 6 Lime wedges
- Hot sauce
Instructions
Make the carnitas
- Place the pork in 6-quart or larger slow cooker.
- Sprinkle with the salt and oregano, and toss to combine.
- Tuck the peach, onion, garlic, and bay leaves among the pork.
- Pour in the water and lime juice.
- Cover and cook until fork-tender, about 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
- When the pork is ready, arrange a rack about 6 inches from the broiler and heat the broiler to high.
- Line a rimmed baking sheet with aluminum foil.
- Using tongs or a slotted spoon, transfer the pork to the baking sheet. (Discard the juices or strain out the solids and save for another use.)
- Use a fork to slightly shred the meat into an even layer.
Make the salsa
- Combine all the ingredients in a medium bowl.
- Taste and season with salt as needed; set aside for the flavors to meld while browning the carnitas.
Finish the carnitas
- Broil the carnitas until a dark golden-brown crust forms on top, 4 to 5 minutes.
- Flip the carnitas and broil until the second side is golden-brown, about 4 minutes more.
- Meanwhile, warm the tortillas one at a time over a gas burner, or stack and wrap completely in aluminum foil and warm in the oven while the carnitas is browning.
- Transfer the pork to a serving bowl.
- Serve with the warmed tortillas, peach salsa, avocados, lime wedges, and hot sauce.
Nutrition
Calories: 607kcalCarbohydrates: 40gProtein: 73gFat: 17gSaturated Fat: 4gCholesterol: 181mgSodium: 2359mgPotassium: 1639mgFiber: 8gSugar: 9gVitamin A: 352IUVitamin C: 27mgCalcium: 98mgIron: 4mg