So I’m pork-obsessed lately. I think it comes from the fact that I have 8 or 9 pork loins in the freezer that I bought when Publix was having a sale.

In keeping with my promise to start working through my archives of saved recipes from 2010, I pulled a recipe that was posted to A Chow Life back in February. It’s a variation of Rick Bayless’ Minced Pork Tacos with Almonds, Raisins, and Sweet Spices (from Authentic Mexican). The recipe helped me realize that it was ok to cook a sweet taco filling, which inspired me to play even more.

So this is definitely not the same recipe I linked (that was just my inspiration), and overall it’s less of a recipe and more of a “what I did”. Oh, and the photo isn’t pretty-pretty … but boy was it good.

You may recall that last summer I went peach-crazy and bought 60 lbs of scratch-n-dent peaches from the local farmer’s market. Part of what I made with those peaches were 10 quarts of a spicy-sweet peach chutney with lots of vinegar, onion, and garlic, and tempered with golden raisins and brown sugar. (Yeah, I know, I never posted the recipe or photos of those either. Sorry! If you’re interested, the recipe I used is here: Spicy Peach Chutney)

In the spirit of the recipe I had archived, but adapting to my own needs, I took my 1.5 pound pork loin and plopped it in the slow cooker, then emptied a quart of the chutney over it. I added about 1/2 cup of water (mostly just swished around the chutney jar to get the bits out), set the heat on “low”, and let it cook for about 6 hours.

After 6 hours I shredded the pork with a fork, and served it in white corn tortillas, with a little sour cream, and some shredded cabbage topping. I paired it with a mixed spring salad with some crumbled feta cheese on top.

To tell you how good it was? I had 3 tacos. H had 5. And scraped the bottom of the pot for whatever little bits were left! The pork was tender and moist, and the flavor was rich, tart with the vinegar and onion, but still sweet and slightly caramelized from the hours in the crock pot.

The only thing I would do differently next time – we agreed – is to add a couple of dried chili peppers to the crock pot to spice it up a bit. A little heat would have nicely offset the sweetness of the chutney.

I promise the next recipe WON’T be pork!