Southwestern Pulled Pork Crostini
TOTAL TIME: Prep: 45 min. Cook: 6 hours
YIELD: 32 appetizers.
As a different take on crostini, these apps are fantastic for tailgating and casual parties alike. —Randy Cartwright, Linden, Wisconsin
Ingredients
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1 boneless pork shoulder butt roast (about 2 pounds)
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1/2 cup lime juice
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2 envelopes mesquite marinade mix
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1/4 cup sugar
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1/4 cup olive oil
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SALSA:
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1 cup frozen corn, thawed
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1 cup canned black beans, rinsed and drained
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1 small tomato, finely chopped
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2 tablespoons finely chopped seeded jalapeno pepper
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2 tablespoons lime juice
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2 tablespoons olive oil
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1-1/2 teaspoons ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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SAUCE:
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1 can (4 ounces) chopped green chiles
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1/3 cup apricot preserves
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1/8 teaspoon salt
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CROSTINI:
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32 slices French bread baguette (1/4 inch thick)
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1/4 cup olive oil
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2/3 cup crumbled queso fresco or feta cheese
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Lime wedges, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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