Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt (divided)
  • ½ 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)
  • ½ 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
  • 1-½ teaspoons grated lime peel
  • 6 prepared corn muffins (halved)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.