“Lake Day Tacos” Beer Braised Pork Tacos with Grilled Peach Salsa
These easy Lake Day Tacos are my go-to recipe for feeding a crowd all summer long. Made with an affordable pork shoulder roast, a handful of simple ingredients, and a slow cooker or Dutch oven, this recipe practically makes itself while you spend the day enjoying the water. I love serving these tacos with a garden-fresh grilled salsa made from seasonal produce for the ultimate lake day meal.
One of my favorite ways to add extra flavor to these Lake Day Tacos is by pouring a light beer into the slow cooker along with the pork. As the roast cooks low and slow, the beer helps create a rich, savory braising liquid that keeps the meat incredibly tender while adding subtle depth of flavor. Don’t worry—the alcohol cooks off during the long cooking time, leaving behind a delicious taste that pairs perfectly with the seasonings. If you’d rather skip the beer, simply replace it with chicken broth or additional liquid of your choice.
I like to throw a mix of green tomatoes, ripe peaches, peppers, and red onion onto the grill for an easy homemade salsa that tastes like something you’d order at your favorite restaurant. The grill adds a smoky char that brings out the natural sweetness of the peaches and peppers while mellowing the sharpness of the onion. Once everything is tender and lightly charred, I transfer it to a food processor and pulse just a few times until it reaches a chunky, restaurant-style consistency. The result is a fresh, vibrant salsa that’s packed with summer flavor and pairs perfectly with the rich pulled pork tacos.
“Lake Day Tacos” Beer Braised Pork Tacos with Grilled Peach Salsa
Ingredients
For the Pork:
- 1 pork roast 4-5 lbs
- 1 packet taco seasoning
- 1 can pineapple juice
- Juice of 3 limes
- Juice of 2 oranges
- 3 cans light beer
- 1-4 chipotle peppers in adobo sauce depending on desired heat
- 2 bay leaves
For the Grilled Peach Salsa:
- 2 ripe peaches
- 4-5 green tomatoes
- 1 red onion
- 1 bell pepper
- 2-3 jalapenos
- Juice of 1 lime
- ¼ cup fresh cilantro
For Serving:
- Corn tortillas
- Pickled red onions or rough chopped white onion
- Fresh cilantro
- Cojita cheese
Instructions
Braise the Pork:
- Season the pork roast on both sides generously with the taco seasoning. Preheat a grill to medium-high heat. Sear the roast on all sides until a deep golden crust forms. Alternatively, sear the roast in a large Dutch oven on the stovetop.
- Transfer the roast to a Dutch oven. Add the pineapple juice, lime juice, orange juice, beer, chipotle peppers, and bay leaves. Add enough water, if needed, so the liquid comes nearly to the top of the roast.
- Cover and braise at 325°F for 4–5 hours, or until the pork is fork-tender and easily shreds. Cooking time will vary depending on the size of the roast.
- Remove the pork from the braising liquid and shred with two forks. Toss with a few spoonfuls of the cooking liquid to keep it juicy.
Make the Peach Salsa:
- Heat a grill to medium-high. Place the peaches, green tomatoes, red onion, bell pepper, and jalapeños directly on the grates. Grill, turning occasionally, until the vegetables are blistered and lightly charred on all sides.
- Allow everything to cool slightly, then transfer to a food processor. Add the lime juice, cilantro, salt, and pepper.
- Pulse until the salsa reaches your desired consistency. Taste and adjust seasoning as needed.
Assemble the Tacos:
- Warm the corn tortillas on the grill or in a skillet. Fill each tortilla with shredded pork.
- op with grilled peach salsa, pickled red onions, fresh cilantro, and crumbled feta. Serve immediately with extra lime wedges and cold drinks
