My daughter will be turning six in just a few months. She is something else. I love her to pieces, but I honestly think that if the Emperor (from Star Wars) showed up this afternoon when she got home from school, she actually would have joined him on the dark side. There are these moments of craziness that come out of her, and I honestly wonder if she's watching one of those housewives shows where the women flip out if their cereal gets soggy too fast. I don't know where she's learning that! sigh. Kids.
Now- to the recipe. I found this pork recipe in a Taste of Home magazine, and I'm so glad I tried it! The pork came out tender and flavorful. I changed to recipe a little bit in that she served it with corn muffins on the side, and I served the pork on toasted buns with BBQ sauce and the cole slaw. Glorious.
Conga Lime Pork
Source: Taste of Home magazine Feb/Mar 2012
1 t salt, divided
1/2 t pepper, divided
1 boneless pork roast (2-3 lb)
1 T canola oil
1 lg onion, chopped
3 garlic cloves, minced
1/2 c water
2 chipotle peppers in adobo sauce, seeded and chopped
2 T molasses
2 c broccoli coleslaw mix (or plain cole slaw mix)
1 medium mango, chopped
2 T lime juice
1 1/2 t lime zest
Sprinkle the pork roast with 3/4 t salt and 1/4 t pepper. Heat oil in a large skillet over medium-high heat. Brown the pork roast on all sides. Transfer the meat to a 3 or 4 quart slow cooker.
In the same skillet, saute onion for 2 minutes. Add the garlic. Saute one minute longer. Add the water, the seeded and chipotle peppers, and the molasses. Mix well. Pour over the pork roast.
Cover and cook for 4-5 hours on high or until the meat is tender.
Remove it, let it cool slightly, and shred it with two forks. Return the shredded meat into the crock pot with the juices.
In a large bowl, combine the slaw mix, mango, lime juice, lime zest, and remaining salt and pepper.
Toast the hamburger buns on a griddle. Top with pork, your favorite BBQ sauce, and some of the lime slaw.
Easy and tasty. :)