Chef Martin’s Pork Taco Bites with
Palisade Peach & Poblano Pico de Gallo
Pulled Pork
5lb Pork Shoulder for Braising
1 Medium Chopped Yellow Onion
1 Quart Fresh Peach Juice or Puree
- In a roasting pan (or crock pot set at medium), submerse pork and onions into peach juice and let simmer at 250 degrees for 2 ½ to 3 hours.
- Pull pork out of juices and place onto plate. Separate the pork and let cool.
Palisade Peach & Poblano Pico de Gallo
1 tsp. Olive Oil
¼ tsp. Salt and Pepper
2 Whole Poblano Peppers
6 Peaches, Pitted and Diced at ¼ Inch Size
1/2 Red Onion, Finely Diced
1 Lime Zested and Juiced
¼ Cup Cilantro, Roughly Chopped
1 Whole Jalapeno, Deseeded and Finely Chopped
¼ tsp. Cayenne Pepper
Salt and Pepper to Taste
1. Toss poblanos in olive oil, salt and pepper.
2. Fire roast to the point of charring the skins and then place peppers into a small bowl, cover with plastic wrap and allow to steam for 10 minutes.
3. Cut cores out of peppers and peel charred skin off, dice into small pieces
4. Toss all ingredients together and use as topping over the shredded pork
Optional: Finish with a sprinkle of “Tajin” spice.
Try your first taco with only the fresh pico and then, top with shredded sharp cheddar cheese or Mexican cotija cheese crumbles and your favorite taco toppings.
