Conga Lime Pork

Name: Conga Lime Pork
Ingredients: 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 boneless pork shoulder butt roast (2 to 3 pounds); 1 tablespoon 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 tablespoons molasses; 2 cups broccoli coleslaw mix; 1 medium mango, peeled and chopped; 2 tablespoons lime juice; 1-1/2 teaspoons grated lime zest; 6 prepared corn muffins; Lime wedges, optional

15 ingredients

3 steps

Ingredients

1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 boneless pork shoulder butt roast (2 to 3 pounds)
1 tablespoon 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 tablespoons molasses
2 cups broccoli coleslaw mix
1 medium mango, peeled and chopped
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
6 prepared corn muffins
Lime wedges, optional

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 2 forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime zest and remaining salt and pepper. Serve pork with muffins and, if desired, lime wedges; top with slaw.