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:
Salt
Pepper
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.
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:
Salt
Pepper
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.
5 comments:
I'm going to have to add this to my list of to try recipes.
Looks yummy! You and Ben will have to cook it for us in a few weeks!
can I just come to your house for dinner this looks AMAZING! I will just have to try it. :)
What was the measurement on the molasses? I just poured some in and it worked, but would like to know for future reference. Thanks!
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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