Smoky Southern Grill Lunch: Copycat Peachy Pork Tacos

Allergens

Contains gluten, dairy (blue cheese), and soy (barbecue sauce may contain soy).

Ingredients

• 2 lbs pork shoulder
• 3 cups fresh peaches, chopped
• 1/2 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 12 small corn tortillas
• 1 cup crumbled blue cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or outdoor cooker to medium high heat.
2. In a large bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, ground cumin, chili powder, cayenne pepper, salt, and pepper.
3. Rub the pork shoulder with a portion of the spice mixture, then place it on the grill and cook for 2 hours or until tender and internal temperature reaches 190°F (93°C), basting with the sauce regularly. Remove from grill, let rest, and shred the meat.
4. In a large skillet over medium heat, cook the chopped peaches in the remaining spice mixture until softened, about 5 minutes. Add the cooked pork and stir to combine. Cook for an additional 2 3 minutes.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos by placing a scoop of the peachy pork mixture on each tortilla, then top with crumbled blue cheese and a sprinkle of chopped cilantro. Serve with lime wedges.

Chef’s Insight

The combination of sweet peaches and smoky pork creates a delicious balance of flavors that will leave you craving more.

Notes

Be sure to let the pork rest after grilling to ensure it stays moist and tender.