Sour Cherry Kriek Chipotle Pork Tacos with Peach Pineapple Salsa





Today’s moving day so we’re keeping it short, sweet, and diving right into the good stuff.

These tacos? They’re pretty impressive. A fancy beer and chipotle peppers in a slow-cooked pork roast, peach pineapple salsa, and pickled red onions. All three of these components pack one huge flavor punch with the most minimal effort. You can have your roast going in the crockpot in under 10 minutes, the salsa another 10 minutes, and the onions 5 minutes at most. That’s right, prep for 25 minutes and then walk away. Come back later in the day, smash your face into this trifecta of deliciousness, and then slap yo momma.

Happy Friday, friends. I hope your weekend is epic!

Peaches from Chappell Farms, pork roast from Greenbrier Farms, beer from The Community Tap.

Sour Cherry Kriek Chipotle Pulled Pork Tacos

1 2-3lb boston butt roast
1 yellow onion, sliced
2-3 chipotle peppers in adobo sauce (2 for mild, up from there the hotter you want it)
3-4 cloves of garlic, minced
1.5 teaspoons cumin
1.5 teaspoons smoked paprika
1.5 teaspoons dried oregano
1 cup of Sour Cherry Kriek (I used this one)
1 teaspoon salt
.5 teaspoon pepper
Peach Pineapple Salsa (recipe below)
Quick-pickled red onions (recipe below)
Corn tortillas (or flour, whatever you prefer)

Slice the onions and place in the slow cooker. Put your roast on top and add everything else. Cook on low for 8-10 hours. 30 minutes – 1 hour before serving, shred the roast with two forks and remove any large chunks of fat. Return to the slow cooker for remaining cook time. Serve tacos using two corn tortillas with some of the pork, pickled red onions, and peach pineapple salsa.

Peach Pineapple Salsa
1 1/2 cups peeled, diced peaches
1 1/2 cups diced pineapple
1 medium red onion, diced
1 cup of cilantro, chopped
1 jalapeƱo pepper, seeded and finely chopped (add more if you like it spicy!)
juice of 1/2 lemon
salt and pepper to taste

Combine all ingredients and refrigerate at least an hour before serving

Quick-Pickled Red Onions
1 red onion cut in half and sliced
1 bottle of red wine vinegar
1 tsp salt
1 tsp sugar

In a jar or resealable container, cover your red onions with vinegar until just covered. For me this was just over one cup. Add your salt and sugar, stir well, and let sit on the counter for at least an hour. The longer the better on this one.



  1. Sours make such an amazing braising liquid. This kriek pork sounds wonderful!

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