Jim Beam Pork & Apple Pico Tacos


Good morning DoughMessTic Readers!  In celebration of all things Taco on this, the Official Day of Tacos (no joke),  I present you with my latest Jim Beam Kentucky Bourbon recipe!  I concocted this dream of a tailgate (or weekday dinner) meal while on the plane to Oregon last week…and considering the results, I should fly more often!

According to Jon, hater of all things meat that include fruit, these tacos are “a really nice combination of flavors.”  And they pack quite a kick, too.  You can make them as spicy as you like, but I went a tad heavy since it seems tailgaters prefer a lot of flavor.  The tart apples were a wonderful addition to both the Bourbon Pork and the corn pico de gallo, in two different ways.  Cooked, the apples sweetened and added subtle flavor to the pork.  In the pico, the crunch and tang were unexpected and very refreshing.  A win-win combination! jbtacos

I hope you are enjoying these Jim Beam Tailgating recipes as much as I am enjoying creating them…all this bourbon is really making me excited for my upcoming trip on the Kentucky Bourbon Trail!


Jim Beam Bourbon Pork & Apple Pico de Gallo Tacos

  • 10 Soft Flour Tortillas, warmed
  • 3 Tablespoons Butter
  • 1 pound Boneless Pork Chops, cut into bite sized pieces
  • 1/2 Tart Apple, diced
  • 1/2 Sweet Onion, diced
  • 1/4 cup Brown Sugar, packed
  • 3 Tablespoons Jim Beam Bourbon
  • 3 teaspoons minced wet garlic
  • Cayenne, Salt & Black pepper, to taste
  • Corn & Apple Pico de Gallo (recipe follows)
  • Shredded Cheese (I used a blend)
  • White Rice, cooked

While preparing the pork, cook rice according to instructions.  Place tortilla shells in the oven on a low temperature to be warming.

In a large skillet or wok, melt the butter.  Add in the brown sugar and Jim Beam until liquid and smooth.  Stir in the apple and onions and cook until onions appear translucent and have a wonderful aroma.  Toss in the uncooked pork, garlic and seasonings and cook until the pork is done, about 5 minutes.

Remove the taco shells from the oven and fill with pork mixture, shredded cheese, rice, and pico de gallo.  Enjoy!


Corn & Apple Pico de Gallo

(makes a lot, use leftovers for great nachos or to top chili!)

  • 1 can sweet corn
  • 1/2 sweet onion, diced
  • 1 ripe tomato, diced
  • 1/2 tart apple, diced
  • Salt & Pepper, to taste
  • 1/2 bunch fresh cilantro, chopped

Combine all ingredients in mixing bowl.  Stir and enjoy!


Have a great week everyone!

Spread the love