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Conga Lime Pork

Nobody steps out of line when pork roast slow-cooked in chipotle and molasses moves to the table. —Janice Elder, Charlotte, North Carolina

6 ServingsPrep: 20 min. Cook: 4 hours

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 peel
6 prepared corn muffins, halved

Directions

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.
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.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork

2 of 2

Conga Lime Pork (continued)

Directions (continued)

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.
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. Yield: 6 servings.

Nutrition Facts: 2/3 cup pork mixture with 1 muffin and 1/2 cup slaw equals 514 calories, 23 g fat (7 g saturated fat), 135 mg cholesterol, 877 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein.