Peach-Pineapple Pulled Pork Tacos

With Memorial Day Weekend coming up, it’s time to fire up the grill (or crockpot) and try new seasonal recipes to share with your loved ones.  As some of you know, three of my favorite things in life are family, friends and food.  I love cooking clean, healthy meals for my friends and family, especially in the summer when we can all enjoy the beautiful, warm weather. Nothing beats good food and even better company!  My recent obsessions are Dress It Up Dressing, Peach-Pineapple Salsa, and Whispering Angel. These pair together perfectly for peach-pineapple pulled pork tacos.

One of my great friends from high school, Sophia Maroon, is the founder of a local company, Dress It Up Dressing.  Her dressings are sugar free, gluten free, diary free and no preservatives unlike most store bought crap.  A salad isn’t healthy if you pour a dressing on it that is nothing but corn syrup and vegetable oil.  Sophia’s dressings are delicious, non-fattening and truly all natural.  Yes, they are all that.  My favorite is the blackberry vinaigrette.  Buy them at Whole Foods or order them here.

Dress up a simple salad (arugula, tomatoes, and cucumbers) with one of her fabulous dressings and add a piece of chicken or salmon or the pork taco recipe below.

Several weeks ago, I was celebrating a family event poolside at my friend, Kristin Cecchi’s house.  She serves the most delicious food and always with a gorgeous table of china, linens and flowers.  She noticed that I was spooning the salsa into my mouth like it was ice cream and she slipped a bottle into my purse.  It was Safeway Select Peach-Pineapple Salsa!  Two large bottles for five dollars!  My summer fav!

Peach-Pineapple Pulled Pork Tacos

  • 2 pounds boneless pork shoulder roast, trimmed
  • Salt and pepper to taste
  • 1 yellow onion, sliced
  • 1 jar of Peach-Pineapple Salsa (Safeway Select brand)

Cover the bottom of the crockpot with the sliced onions.  Then place the seasoned pork (with salt and pepper) on top.  Pour the entire jar of salsa over the meat.  Cook on LOW for 8 hours until pork shreds easily with a fork.

Serve in warmed tortillas with the fixins of your liking.  My family loves it topped with avocado and a squeeze of lime.  We also love the salsa with chips!

Enjoy with a cold glass of Whispering Angel – my favorite rosé – for the perfect summer dinner.

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