Southwestern Pulled Pork Crostini
As a different take on crostini, these apps are great for tailgating and casual parties. —Randy Cartwright, Linden, Wisconsin
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
Reviews
This were so delicious, I would make this as a meal on sandwich buns next time!