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Conga Lime Pork Recipe
Conga Lime Pork Recipe photo by Taste of Home

Conga Lime Pork Recipe

Publisher Photo
Nobody steps out of line when pork roast slow-cooked in chipotle and molasses moves to the table. —Janice Elder, Charlotte, North Carolina
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 6 servings

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

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.

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. Yield: 6 servings.
Originally published as Conga Lime Pork in Taste of Home February/March 2012, p29

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.

Reviews for Conga Lime Pork

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 13, 2014

"I serve this often now because my family love the variety of flavors..This dish really makes the taste buds sing! The only thing I do differently/ add is I serve the meat n sauce over rice ...& the slaw is a side to it. Also to tame down the heat of the Chipotle I add only 1 pepper and the sauce. Other than that. ..it's terrific just as is! What a super recipe for the days you need a kick start to give your old taste buds a new adventure. Give it a try you'll see what I mean. Thanks TOH for another great keeper recipe!"

MY REVIEW
Reviewed Oct. 8, 2013

"I think it was a little too sweet.I guess I was expecting a more savory taste, even some Mexican taste with the chipotle peppers. Not sure which cuisine this would be considered African?maybe? I did like the health aspects with the broccoli slaw instead of a more comfort side of rice or potatoes. This dish was good just not awesome."

MY REVIEW
Reviewed Jun. 18, 2013

"Great combination of flavors. Even my three little ones ate it without complaints, which makes it a winner at my house."

MY REVIEW
Reviewed Jun. 7, 2012

"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."

MY REVIEW
Reviewed Mar. 14, 2012

"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!"

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