Serves: 6-8 people

Prep/Cooking Time: 8 hours

Ingredients

Spice Rub:
3 lbs Pork Butt, bone in
1 TBS Kosher Salt
2 tsp garlic powder
2 tsp onion powder
2 tsp sumac
1 tsp smoked paprika
1 tsp rosemary
1 tsp thyme

BBQ sauce:
2 cups frozen blueberries
½ cup rum, split into two ¼ cup portions 
2 cloves garlic, crushed
1 TBS Dijon mustard
1 tsp smoked paprika
1 tsp onion powder
1/4 cup brown sugar

Slaw:
2 green apples, washed, match sticks, mix with a splash of cider vinegar to prevent from turning
1 kiwi, diced
1 shallot, diced
1 bunch of cilantro, finely chopped
½ small head of red cabbage, finely sliced
2 Tbs Rum
Juice and zest from 2 limes
Salt to taste

Directions

The day before you plan to serve, mix together all the spice rub ingredients for the pork butt in a small bowl. Rub the spice mixture into the meat, making sure to get it into all the crevices, cover and refrigerate overnight. 

The next morning, place the pork in a crockpot and cook on low for 7-8 hours, or until the pork is easily shreddable with a fork. Remove from the pot, reserving the juices, and place it in a large bowl. Using two forks, shred the pork. 

When the pork is just about done cooking, combine the blueberries, ¼ cup rum, garlic, dijon, smoked paprika, onion powder and brown sugar in a medium saucepan and simmer, stirring occasionally, for 10 minutes. Remove the mixture from the heat, add 1 cup of the reserved pork cooking juices and remaining ¼ cup of rum. Using an immersion blender, puree all the ingredients together. Pour the BBQ sauce into the bowl with the pork and mix to combine.

For the slaw, mix together the green apples, kiwi, shallots, cilantro, red cabbage , 2 Tbs of rum, and zime zest together in a bowl.

Serve the pork nestled in warmed tortillas, topped with slaw and sour cream.

Let’s TACO ‘bout how good these tacos are with a Blueberry Mojito.