Conga Lime Pork
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings.
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
Ingredients
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1 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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1 boneless pork shoulder butt roast (2 to 3 pounds)
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1 tablespoon canola oil
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1 large onion, chopped
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3 garlic cloves, peeled and thinly sliced
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1/2 cup water
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2 chipotle peppers in adobo sauce, seeded and chopped
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2 tablespoons molasses
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2 cups broccoli coleslaw mix
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1 medium mango, peeled and chopped
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2 tablespoons lime juice
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1-1/2 teaspoons grated lime zest
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6 prepared corn muffins
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Lime wedges, optional
Directions
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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.
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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.
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3.
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.
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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