Print Options

Back to Conga Lime Pork >

Include these items:

Select reviews >

Taste of Home Logo

Conga Lime Pork

 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.
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.