I cannot get enough of all the delicious stone fruit that is in season! I have been buying cherries for almost a month straight. It has had me daydreaming about having my own fruit trees and big vegetable gardens… Someday! For now I will obsess over my tiny patch in front of my apartment. I have harvested two whole green beans and a good amount of snow peas. My carrots, kale, mixed greens and broccoli are well on their way though!
I planted everything the first week of June, after digging up dozens of chive plants.
Now everything has gotten pretty big, apart from a few plants that kept getting chewed on by critters.
Anyway, back to the toastadas. I had been wanting to make a salsa with all the delicious stone fruit I had. After melting into Pinterest for a while, I came across these delicious tacos on Iowa Girl Eats. I decided that was the way to go, except I chose to make toastadas to add a nice crunch to the dish. The savory garlic pulled pork pairs perfectly with the sweet, tangy salsa. If you are an avocado addict, like me, add some fresh avocado as well. You won’t be disappointed! The salsa is great served alone with tortilla chips, too.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 4 servings
This recipe makes a lot of extra pulled pork for leftovers. If you are serving more people, simply increase the salsa batch and tortillas.