Conga Lime Pork

• 1 teaspoon salt, divided
• 1/2 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
• 1/2 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
• 1-1/2 teaspoons grated lime zest
• 6 prepared corn muffins
• Lime wedges, optional

1. 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.
2. 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.
3. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime zest and remaining salt and pepper. Serve pork with muffins and, if desired, lime wedges; top with slaw.

salt, pepper, pork shoulder butt roast, canola oil, onion, garlic, water, peppers, molasses, broccoli coleslaw, mango, lime juice, lime zest, corn muffins, lime wedges

Taken from www.tasteofhome.com/recipes/conga-lime-pork/ (may not work)