Monday, April 30, 2012

Recipe of the Week: Conga Lime Pork

Ben found this recipe in our Taste of Home magazine and we decided to give it a try (or two). I fully plan on adding this to our rotation of regular family meals. The flavors blend together for a perfectly yummy dish, and the prep is really quite simple.

Mmmmm, tender juicy pulled pork, sweet corn bread to soak up the flavors, and a nice crunch of simple slaw --- what a divine dish!

What you'll need:
1 boneless pork shoulder butt roast (2 to 3 lbs).
1 Tbsp 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 (we don't seed ours, and they aren't too spicy)*
2 Tbsp molasses
3 1/2 cups broccoli coleslaw mix (about 10 ounces)
1 medium mango, peeled and chopped
2 Tbsp. lime juice (about one lime)
1 1/2 tsp grated lime peel
6 prepared corn muffins, halved

1. Sprinkle salt and pepper over roast.  In a large skillet, brown pork in oil on all sides.  Transfer meat to a 3 - 4 quart 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 up any bits on the 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  salt and pepper to taste.
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.

The thing I love about this recipe (besides the taste) is that all the steps can be done while you wait for the next step.  Meaning, I cut the onion while the pork browns, then I cut the garlic and peppers while the onions saute. I make the slaw and corn muffins while the pork cools. Then we gobble it up.  Reid loved the pork, and the whole dish combined in one bite (but I let him snack on the pork and the mango seed while I got it all ready ... have to give him something to stay out of my way). Ben and I both really love this dish. There is enough left over to feed our family three times.

*Don't be puzzled by the chipotle peppers in adobo sauce.  Make this chicken taco recipe later in the week -- and you'll use up most the can (found in the mexican aisle of your grocery store).  Plus, the peppers keep really well refrigerated in a tupperware. Between the two recipes (tacos and conga lime pork) I have never had any chipotle peppers go to waste.


Tiff said...

I'm going to have to add this to my list of to try recipes.

Scott and Claudia said...

Looks yummy! You and Ben will have to cook it for us in a few weeks!

tamikate said...

can I just come to your house for dinner this looks AMAZING! I will just have to try it. :)

Hope said...

What was the measurement on the molasses? I just poured some in and it worked, but would like to know for future reference. Thanks!

Liz Szilagyi said...

Hope, it is 2 Tbsp. I noticed once that I somehow missed that on my ingredient list, but apparently never fixed it so others could see. Sorry about that!

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