Firecracker Pork with Fruity Lime Salsa

By 1For_Him

Ingredients

• Fruity lime salsa:
• 1 5-lb boneless Boston Butt pork roast
• 1 T paprika
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 garlic cloves, minced
• 3/4 cup water
• 1 7-oz can chipotle chiles in adobo sauce, undrained
• 1 small onion, cut into 1-inch chunks
• 16 8-in flour tortillas
• Fresh cilantro
• 1 8-oz can crushed pineapple, drained
• 2 cups diced peeled papaya
• 1 cup diced peeled kiwifruit
• 1/3 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 3 T fresh lime juice

Details

Servings 16

Preparation

Step 1

Trim fat from roast, cut in half crosswise. Combine paprika and next 4 ingredients; stir well and rub over surface of roast halves. Place roast into 6-qt slow cooker. Combine water, chipotle chiles, and onion in a food processor and process until smooth. Pour chile sauce over pork. Cover with lid, cook on high for 1 hour, and reduce to low for 9 hours more.

Remove pork from cooker, let stand 10 minutes. Shred with 2 forks. Pour cooking liquid into a bowl and let stand while you are shredding the meat. Skim fat from liquid. Return it and the pork to the slow cooker. Cover with lid and cook for 15 minutes on high or until warm.

Serve pork in flour tortillas with fruity lime salsa.

For salsa: Mix ingredients in bowl, cover, and chill for 2-24 hours.