Peachy Pork Carnitas Tacos

Directions

1. Trim excess fat from the surface of the pork roast, and then slice the meat into 2-inch cubes. Place the pork in a large Dutch oven, season with 2 tablespoons of Hot for Peacher, and use your hands to evenly coat the meat. Add enough water to cover the pork by 2 inches, as well as the quartered onion, garlic, and bay leaves.

2. Bring the pork mixture to a boil over medium-high heat, then reduce to a simmer. Simmer the meat uncovered for 1 ½ -2 ½ hours, until pork is very tender (add water if needed to keep the top of the meat submerged). Skim off any foam that forms on the surface. Continue to simmer until all of the water has evaporated, about 30 minutes. Continue to cook until the pork begins to fry, stirring occasionally, until it browns and crisps in its own fat. Add a splash of water, as needed, if the meat starts to stick before it’s nicely browned.

3. Remove the pot from heat and allow it to cool slightly. Remove the bay leaves. Add the remaining tablespoon of Hot for Peacher, the peach jam, and sriracha and gently toss the pork to combine (it will fall apart as you do this). Taste and add additional jam or sriracha as desired.

4. Serve the carnitas, spoon the pork onto warm corn tortillas, and top with the chopped onion and cilantro. Serve with lime wedges.