Allegiance Pork Barbecue Chipotle Tacos
Directions
- Coat Boston butt with Chipotle Dry Rub (recipe below) and refrigerate overnight.
- Pre-heat convection oven to 350 degrees. Place butts in roasting pan and cover with foil. Place in oven and cook until fork-tender about 6 hours.
- Remove from oven. Remove blade bone and shred the pork. Toss with Chipotle BBQ Sauce (recipe below).
- Place a portion of pork on each tortilla. Top with Avocado Sour Cream (recipe below) and micro greens, then serve.
Ingredients
- 1 12 lb Allegiance® Pork, Butt
- 1/2 cup avocado crema, recipe follows
- 2 cups Chipotle Barbecue Sauce, recipe below
- 60 4 in Contigo® Tortilla(s), Flour
- 1 cup Lawry's® Chipotle Dry Rub, recipe below
- 2 cups microgreens
Chipotle Dry Rub
Directions
- Mix all ingredients together and keep in air tight container until needed.
Ingredients
- 1 cup chili pepper, chipotle
- 1/2 cup cumin, ground
- 1/2 cup garlic, powder
- 1 cup McCormick® Grill Mates
- 1/2 cup onion powder
Avocado Sour Cream
Directions
Mix all ingredients in a bowl then refrigerate until needed.
Ingredients
- 4 Peak Fresh Produce® Avocado(es), pureed
- 1 Peak Fresh Produce® Lime(s), juiced
- 2 cups Nature's Best Dairy® Sour Cream
Chipotle Barbecue Sauce
Directions
- Pour all ingredients into a stock pot over medium heat. Whisk together and simmer for 30-40 minutes.
- Remove from heat, strain, then serve.
Ingredients
- 6 cans pepper(s), chipotle, canned
- 1 gal West Creek® Ketchup
- 1/4 cup mustard, ground
- 1 cup onion powder
- 3 lbs West Creek® Sugar, Brown
- 1 cup vinegar, cider
- 3 cups water
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
