Conga Lime Pork
Nobody steps out of line when yummy pork slow-cooked in chipotle and molasses moves to the table.
—JANICE ELDER CHARLOTTE, NC
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
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
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.
4. In a large bowl, combine the coleslaw mix, mango, lime juice, lime peel and remaining salt and pepper.
5. 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.
HOW TO
DICE A MANGO
1 Lay washed fruit on the counter, then turn so the top and bottom are now the sides. Using a sharp knife, make a lengthwise cut as close to the long, flat seed as possible to remove each side of the fruit. Trim fruit away from seed.
2 Score each side of the fruit lengthwise and widthwise, without cutting through the skin.
3 Using your hand, push the skin up, turning the fruit out. Cut fruit off at the skin with a knife.