Recipe - Tacos with Cherry Bourbon Chipotle Spread

Posted by Sheila Rhodes on

Cherry Bourbon Chipotle Spread is a favorite in our house. I'll make an extra batch for our personal pantry, and it never seems to last us through the year. We'll serve it with grilled porkchops or steaks, use instead of ketchup on a hamburger, or just serve with cheese and crackers.

 

Our favorite way to use this spread, however, is to make pulled pork (in a crockpot) and serve as tacos with rice and beans or a salad for a quick, easy meal!

 

 

(Crock Pot) Pulled Pork Tacos with Cherry Bourbon Chipotle Spread

 

Serves 6-8


4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

 

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

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