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Conga Lime Pork Recipe

Conga Lime Pork Recipe photo by Taste of Home

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

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Conga Lime Pork Recipe

Prep: 20 min. Cook: 4 hours

Yield: 6 Servings

20 240 260

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 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.

Nutritional 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.

Originally published as Conga Lime Pork in Taste of Home February/March 2012, p29

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Reviews for Conga Lime Pork

Conga Lime Pork

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Reviewed on Jun. 07, 2012 by matteliz@swbell.net

This recipe sounds unusual but the flavor combination is great! I made it as written, except that instead of buying broccoli coleslaw mix I used julienned peeled broccoli stems, which saved $, and I substituted a peach for the mango because I couldn't find ripe mangoes at the store. The slaw was simple and delicious, and it went surprisingly well with the pork.

Reviewed on Mar. 14, 2012 by calipidgious

I made this for my family but couldn't find the broccoli slaw so we just ate it pulled on buns with some BBQ sauce on the bun. It was delicious, very moist. I did not mix the BBQ sauce in with the meat, just squirted on the bun as I think BBQ might overpower.

It was so good that I doubled the recipe and made it for a party we were having. This time I set it out with the buns and BBQ for those who might like it that way and I also made the slaw for those who wanted it that way. Very versatile and yummy!

Reviewed on Mar. 01, 2012 by megbalabon

I loved this. I eliminated the cornbread from the recipe to make it gluten free. Yum!

Reviewed on Feb. 17, 2012 by sealmeat

Can't give it a full 5 stars because I had to tweak it, which means I don't know how the recipe stands alone. Even still, the recipe deserves high praise. My tweaks: used green chiles instead of chipotle (we're spice wimps), and omitted lime peel because for me, peel kills my ability to taste the other flavors. Lime juice was sufficient. The molasses in the pork is a genius combo with the peppers, and the mango in the slaw adds an extra level of flavor that is surprisingly refreshing, not too sweet. The meat is flavorful enough to stand on its own. Made only better by combining it with the cruncy texture of the broccoli and the variety of sweet, savory, and spicy flavors. So much to taste in this one!

Reviewed on Feb. 14, 2012 by Art Lover

Loved this one - it's in the rotation!

Reviewed on Jan. 29, 2012 by maniacmommy

The spicy-ness of the pork blends well with the cool slaw, lime, and mango flavors. My son just had the meat with rice and he loved it.

Reviewed on Jan. 25, 2012 by RedRain

I made this today & my husband said to make sure I tucked into my "make again and often" file! The mango & lime made a welcome change from creamy coleslaw. I doubled the water & onion, however, & the recipe was perfect! Fantastic!