Nobody will step out of the buffet line when this zippy lime-flavored pork is part of the spread. If you don’t have the broccoli slaw mix on hand, serve the meat over cooked rice or on buns for sandwiches.
—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. 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.
HOW TO
CHOPPING A MANGO
1 Wash fruit. Lay 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 the 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.