Pulled Pork Tacos with Cherry Salsa

in Appetizers, Cherries, Cherries & Berries, Cinco de Mayo, Fruit, Mexican & TexMex, Pork, Tacos, Enchiladas & Quesadillas

Pulled Pork Tacos with Cherry Salsa

That right there, that’s one of the biggest, sweetest victories to ever come out of our garden: yellow tomatoes.

Squirrels and birds love yellow tomatoes. Like swarm-the-plant-like-locusts-and-leave-nothing-but-bare-stems love yellow tomatoes. For the most part, they’ve ignored the rest of the garden but the potted heirloom tomatoes? Total buffet. The very second that a would-be yellow or black tomato gets bigger than a golf ball?


They didn’t stand a chance.

Pulled Pork Tacos with Cherry Salsa

In a last ditch effort to save them, we triple wrapped the pots with a bird block netting and have gotten a dozen yellow tomatoes in just the last two of weeks. Not a totally perfect solution – the first weekend we didn’t wrap them quite tightly enough and a squirrel actually crawled INSIDE. I have never wanted to be the owner of a pellet gun so badly in my life than I was at the moment I looked out the window and saw that little guy standing inside the barrier, holding and eating my tomato. But for the most part, it has worked pretty well.

We diced up a few of those sweet-victory yellow tomatoes along with some fresh cherries, red onion, and what was quite possibly the world’s second hottest jalapeno for a colorful, sweet & spicy, summery salsa to give some leftover-from-the-freezer pulled pork a makeover.

It made more salsa than 2 adults and a toddler with a bad attitude could eat on tacos so we used the leftovers on prosciutto-wrapped tilapia (talk about an easy meal – you just wrap & broil!). And then the leftover leftovers were eaten with chips.

Pulled Pork Tacos with Cherry Salsa

A colorful, sweet & spicy salsa made with fresh cherries and garden tomatoes give leftover-from-the-freezer pulled pork a summery makeover.



    1. Toss the salsa ingredients in a medium bowl until well mixed.
    2. Salt & pepper to taste and then set aside.
    3. Assemble the tacos: pile reheated pulled pork on tortillas, topped with a generous scoop of salsa and crumbled queso fresco.
    4. Leftovers can be stored in the fridge a couple of days but it's ideal to eat it the day it's made before refrigeration (you know how tomatoes get in the fridge).


    Yields: ~2 1/2 cups

    Source: Confections of a Foodie Bride

    Estimated time: 10 minutes

    8 comments… add one
    • This sounds so good and fresh. I’m about to start looking up some recipes for squirrel tacos, girl. Shitskis have been getting figs off my tree, and I know once tomatoes ripen they’ll be all over that!

    • This mix is so refreshingly pretty. I love your wonderful colored tomatoes. The presentation is awesome, I am sure this will really match with a delicious tortilla.
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    • bmk

      I can’t wait to try this. We made the pulled pork yesterday to freeze and our planning on serving the original recipe with the cherry bbq sauce. The pulled pork was delicious when we tasted it out of the crockpot. Now, I know what we will be doing with the leftovers.

    • These are absolutely gorgeous!! I planted tomatoes for the first time this year, still waiting to get my first one. Fingers crossed the birds/squirrels/whatever else won’t take notice 🙂

    • You showed those critters! Seriously, yellow tomatoes are the best. So sweet and delicious! And that salsa sounds amazing. I hope I can find some tomatoes at the farmer’s market this weekend to make some of it!

    • I love the sweet tastes added to pork. It makes it SO much more delicious! I’ve never done cherry before, but I would love to try–it looks amazing!

    • The cherry salsa twist is off the hook!! Love this recipe 🙂

    • thehometable

      gorgeous and supremely delicious! bon apetit!

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