Meals (Conga Lime Pork)

By chefbobby

Nobody steps out of line when pork roast slow-cooked in chipotle and molasses moves to the table.

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 peel
• 6 prepared corn muffins, halved

Preparation

Step 1

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.

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.

3) Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime peel and remaining salt and pepper.

4) Place muffin halves cut side down on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve pork with muffins; top with slaw. Yield: 6 servings.