Peachy pulled pork tacos

By Vanessa Gianfrancesco
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A peachy surprise!



Pulled pork:

  • 1 1/2 tablespoons (22 milliliters) dried thyme, divided
  • 2 teaspoons (10 milliliters) garam masala
  • 1 teaspoon (5 milliliters) salt
  • 2 tablespoons (30 milliliters) vegetable oil
  • 1.4 kilograms pork shoulder, fat trimmed, cut into 4 centimeter cubes
  • 1 1/2 cups (350 milliliters) peach nectar
  • 3/4 cup (180 milliliters) lime juice
  • 1 tablespoon (15 milliliters) brown sugar
  • Zest and juice of 1 orange
  • 2 garlic cloves, minced
  • 1 teaspoon (5 milliliters) allspice

Peach salsa:

  • 2 1/2 cups (590 milliliters) diced peaches
  • 1/2 cup (120 milliliters) minced cipollini onions (or substitute with shallots)
  • 3 teaspoons (15 milliliters) minced poblano peppers
  • 1/2 cup (120 milliliters) chopped fresh basil
  • 3 tablespoons (45 milliliters) fresh lemon juice

To serve:

  • 12 large flour tortillas
  • 2 cups (470 milliliters) crumbled Cotija cheese (or substitute with Feta)


For the pulled pork, mix one tablespoon (15 milliliters) of the thyme with the garam masala and salt in a large mixing bowl. Add the pork and toss until coated. Set the multi-cooker to Sauté and add vegetable oil. Once hot, add the pork. Sear pork on all sides, about two to four minutes. Turn Sauté function off.

Add the peach nectar, lime juice, brown sugar, zest and juice of the orange, garlic, remaining thyme, and allspice to a bowl and mix it together. Pour the mixture into the multi-cooker. Close and lock lid. Close vent. Set to Pressure Cook on high for 60 minutes.

Meanwhile, for the peach salsa, combine peaches, cipollini onions, poblano peppers, basil, and lemon juice and mix well.

When the pork is done cooking, allow the steam to escape naturally for ten minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.  

Serve pork with tortillas, peach salsa, and crumbled cotija.


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