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Conga Lime Pork

Dinner guests won’t be too shy to get in line when this yummy chipotle pork moves to the buffet table. —Janice Elder, Charlotte, North Carolina
  • 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 zest
  • 6 prepared corn muffins
  • Lime wedges, optional

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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2/3 cup pork mixture with 1 muffin and 1/2 cup slaw: 514 calories, 23g fat (7g saturated fat), 135mg cholesterol, 877mg sodium, 46g carbohydrate (21g sugars, 3g fiber), 31g protein.

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