Ingredients needed:
* 1 teaspoon of salt, divided
* 1/2 teaspoon of pepper, divided
* 1 boneless pork shoulder butt roast (2 to 3 lbs.)
* 1 tablespoon of canola oil
* 1 large onion, chopped
* 3 garlic cloves, peeled and thinly sliced
* 1/2 cup of water
* 2 chipotle peppers in adobo sauce, seeded and chopped
* 2 tablespoons of molasses
* 2 cups of broccoli coleslaw mix
* 1 medium mango, peeled and chopped
* 2 tablespoons of lime juice
* 1 1/2 teaspoons of grated lime peel
* 6 prepared corn muffins, halved
Preparation steps:
* Sprinkle 3/4 teaspoon of salt and 1/4 teaspoon of pepper over roast. In a large skillet, brown the pork on all sides. Transfer meat to crockpot.
* In the same skillet, sauté onion until tender. Add garlic; cook for 1 minute longer. Add water, chipotle peppers and the molasses, stirring to loosen browned bits from pan. Pour over the pork. Cover and cook on high for 4 1/2 hours or until the meat is tender.
* Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to crockpot; 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 inches from the heat for 2 to 3 minutes or until lightly toasted.
* Serve pork with muffins; top with slaw.
Enjoy
(Serves 6)
