Note: This recipe uses a slow cooker, but the pork can be simmered, covered, on the stove for 2 to 3 hours until tender. Add more liquid as necessary.
1 tablespoon canola oil
2 1/2-pound boneless pork shoulder roast
1 tablespoon cumin
1 yellow onion, sliced
3 cloves garlic, minced
1/4 cup water
1 to 2 chipotle chiles in adobo, or 1 tablespoon red pepper flakes
1 tablespoon oregano
1 teaspoon salt
12-ounce bottle Pacifico or Negra Modelo beer
4 peaches, peeled, halved
8 to 12 small corn tortillas, warmed
1 1/2 to 2 cups thinly sliced cabbage
2 limes, cut into wedges
Peach and Nectarine Salsa (see recipe)
1. Heat oil in a large skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side, until browned. Transfer pork to a slow cooker.
2. In the same skillet, add cumin, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes, until fragrant. Add water; stir to loosen any stuck bits. Pour skillet contents over the meat.
3. Add the chile(s), oregano, salt, beer and peaches to the slow cooker. Cover; cook on high for 4 hours or low for 6 to 8. The meat is done when it easily falls apart with the gentle tug of a fork. Shred meat with two forks. Discard juices, onions and peaches.
4. To assemble each taco, layer 2 tortillas on top of each other. Top with 1/4 cup meat. Add cabbage, salsa and a squeeze of lime juice.
PEACH AND NECTARINE SALSA
Makes 3 cups
1 large or 2 medium peaches, peeled, diced
2 nectarines, diced
1/2 cup cilantro, chopped
1/2 red bell pepper, diced
1/2 red onion, diced
1 jalapeño chile, seeded and finely diced
Juice of 1 lime
Chili powder, salt, pepper, to taste
Combine the peach(es), nectarines, cilantro, bell pepper, onion and chile. Drizzle with lime juice; season lightly with chili powder, salt and pepper. Serve immediately.
Variation: Turn this salsa into a salad by adding diced avocado, cucumber, jicama, mango and papaya. Serve on a bed of lettuce.
(Recipes courtesy Marcy, Nikiko and David Masumoto, "The Perfect Peach," Ten Speed Press, $22)