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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Nobody steps out of line when pork roast slow-cooked in chipotle and molasses moves to the table. 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 peel |
6 prepared corn muffins, halved |
Directions:
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. Yield: 6 servings.
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