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Southwestern Pulled Pork Crostini

Name: Southwestern Pulled Pork Crostini
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 32 appetizers.
Cuisine: North America, Mexican
Ingredients: 1 boneless pork shoulder butt roast (about 2 pounds); 1/2 cup lime juice; 2 envelopes mesquite marinade mix; 1/4 cup sugar; 1/4 cup olive oil; SALSA:; 1 cup frozen corn, thawed; 1 cup canned black beans, rinsed and drained; 1 small tomato, finely chopped; 2 tablespoons finely chopped seeded jalapeno pepper; 2 tablespoons lime juice; 2 tablespoons olive oil; 1-1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; SAUCE:; 1 can (4 ounces) chopped green chiles; 1/3 cup apricot preserves; 1/8 teaspoon salt; CROSTINI:; 32 slices French bread baguette (1/4 inch thick); 1/4 cup olive oil; 2/3 cup crumbled queso fresco or feta cheese; Lime wedges, optional

1 review

Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 6 hours

Makes

32 appetizers

As a different take on crostini, these apps are fantastic for tailgating and casual parties alike. —Randy Cartwright, Linden, Wisconsin

Southwestern Pulled Pork Crostini Recipe photo by Taste of Home

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Ingredients

1 boneless pork shoulder butt roast (about 2 pounds)
1/2 cup lime juice
2 envelopes mesquite marinade mix
1/4 cup sugar
1/4 cup olive oil
SALSA:
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 small tomato, finely chopped
2 tablespoons finely chopped seeded jalapeno pepper
2 tablespoons lime juice
2 tablespoons olive oil
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
SAUCE:
1 can (4 ounces) chopped green chiles
1/3 cup apricot preserves
1/8 teaspoon salt
CROSTINI:
32 slices French bread baguette (1/4 inch thick)
1/4 cup olive oil
2/3 cup crumbled queso fresco or feta cheese
Lime wedges, optional

Directions

Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.

Nutrition Facts

1 appetizer: 121 calories, 7g fat (2g saturated fat), 19mg cholesterol, 362mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 6g protein.

Southwestern Pulled Pork Crostini

Total Time

Makes

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