Conga Lime Pork

Conga Lime Pork

Makes 6 servings

This recipe is Gluten FreeNote: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Ingredients

  • 1 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1 boneless pork shoulder butt roast (2 to 3 pounds)
  • 1 tbsp canola oil
  • 1 large onion, chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1/2 cup water
  • 2 chipotle peppers in adobo sauce, seeded and chopped
  • 2 tbsp molasses
  • 2 cups broccoli coleslaw mix
  • 1 medium mango, peeled and chopped
  • 2 tbsp lime juice
  • 1-1/2 tsp grated lime peel
  • 6 prepared corn muffins, halved

Directions

  1. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper over roast. In a large skillet, brown pork in oil on all sides. Transfer meat to a 3- or 4-qt. slow cooker.
  2. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add water, chipotle peppers and molasses, stirring to loosen browned bits from pan. Pour over pork. Cover and cook on high for 4-5 hours or until meat is tender.
  3. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime peel and remaining salt and pepper.
  4. Place muffin halves cut side down on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve pork with muffins; top with slaw.