Pulled Pork Tacos with Cherry Bourbon Chipotle Preserves

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.

Peanut Butter & Preserves Cookie Bars

Preheat oven to 350°F.           

                .   
 Can be made 3 days ahead. Store airtight at room temperature.

Nonstick oil spray                                    
1 ½ cups all-purpose flour
½ teaspoon baking powder                   
¾ cup smooth peanut butter
¾ cup (packed) golden brown sugar    
½ cup (1 stick) unsalted butter, room temperature
1 large egg                                                
1 teaspoon vanilla extract
¾ cup fruit preserves (Strawberry Bay Leaf, Strawberry Chocolate, etc.)
2/3 cup coarsely chopped salted dry-roasted peanuts

Directions:
Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2 inch overhang around all edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and ¼ teaspoon salt into small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan. Place remaining dough in freezer for 10 mins. Using fingers, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

Adapted from Bon Apetit recipe: http://www.epicurious.com/recipes/food/views/peanut-butter-and-jelly-bars-364073