Dinner guests won’t be too shy to get in line when this yummy chipotle pork moves to the buffet table. —Janice Elder, Charlotte, North Carolina
Conga Lime Pork
Peppers (Hot)
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 zest
- 6 prepared corn muffins
- Lime wedges, optional
Directions
- 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.
- 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.
- Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime zest and remaining salt and pepper. Serve pork with muffins and, if desired, lime wedges; top with slaw.
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