Ingredients:
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5–8-pound Boston Butt
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1 package Flour Tortillas
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1 Package of Shredded Cheese
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1 container of Sour Cream
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Melted butter
Directions:
For Pulled Pork:
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Remove the Pork Butt from package and coat in a layer of Blackberry Chipotle Sauce
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Cover the entire piece of meat in your favorite BBQ rub
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Heat your smoker to 275 degrees (or oven)
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Place on your smoker and cook until an internal temperature of 165 degrees Fahrenheit
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Remove from smoker and add another layer of Blackberry Chipotle Sauce and wrap in heavy duty foil
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Place back on smoker until an internal temperature of 207 degrees Fahrenheit
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Let the meat while wrapped in towels rest in a cooler for about 2 hours
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Remove from cooler and shred the pork either with your hands or with forks
For Mini Taco Shells:
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Preheat oven to 375 degrees Fahrenheit
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Brush butter onto both sides of the tortillas with melted butter
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Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
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Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
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Bake for 5-8 minutes, or until just turning golden brown and crispy.
To Serve:
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In a medium mixing bowl combine your pulled pork and a few dashes of Blackberry Chipotle Sauce
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Stuff each mini taco with pulled pork mixture
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Top with cheese and sour cream
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Drizzle some more Blackberry Chipotle sauce on the tacos
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Serve and enjoy!
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