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Conga Lime Pork in Crock Pot

1 teaspoon salt, DIVIDED
12 teaspoon black pepper, DIVIDED
2 -3 lbs boneless pork shoulder
1 tablespoon canola oil
1 onion, chopped
3 garlic cloves, peeled and sliced
12 cup water
2 chipotle chiles in adobo, seeded and chopped
2 tablespoons molasses
2 cups broccoli coleslaw mix
1 mango, peeled and chopped
2 tablespoons lime juice
1 12 teaspoons lime zest
6 corn muffins, halved


Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast. In large skillet, brown pork in oil on all sides, transfer to 3 or 4 quart crockpot. In same skillet, saute onion until tender, add garlic and cook one minute longer, add water, chipotle, and molasses, stirring to loosen brown bits from pan. Pour over pork. Cover and cook on high for 4 to 5 hours or until meat is tender. Remove meat, cool slightly. Skim fat from cooking juices. Shred pork and return to crockpot; heat through. In a large bowl, combine the broccoli coleslaw mix, mango, lime juice, zest, and remaining 1/4 t salt and 1/4 t black pepper. Warm corn muffins and serve with pork, top with coleslaw.

Source: www.food.com