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"Lake Day Tacos" Beer Braised Pork Tacos with Grilled Peach Salsa

Slow cooker Lake Day Tacos with tender pulled pork and fresh grilled peach salsa. An easy, crowd-pleasing summer recipe perfect for lake days, cookouts, and entertaining.
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Course: Main Course
Keyword: grilled, peach, pork, salsa, tacos
Servings: 8

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