Slow Cooker Chipotle Pork with Mango Slaw

• 2 whole Pork Tenderloins (about 1 Pound Each)
• 1 teaspoon Kosher Salt
• 8 whole Cranks Of Fresh Black Pepper
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Pressed
• 1 whole Small Onion, Chopped
• 2 whole Chipotle Peppers In Adobo Sauce, Seeded And Chopped
• 1/2 cups Water
• 2 Tablespoons Molasses
• 12 whole Corn Muffins, Prepared, Cut In Half, To Serve
• 1 bag (12 Oz. Size) Broccoli Coleslaw Mix
• 1 whole Mango, Peeled And Diced
• 1 whole Lime, Zest And Juice

1. Lay pork tenderloins in a large slow cooker.
2. Sprinkle with salt, pepper and olive oil.
3. Add garlic, onion, chipotle peppers, water and molasses.
4. Cover and cook on low for 6-8 hours.
5. Remove tenderloins, shred, and return to slow cooker.
6. Mix juices with meat.
7. In a large bowl, combine coleslaw mix with diced mango, lime juice and lime zest.
8. To serve, place muffin halves on plate, top with pork and slaw.
9. Enjoy!
10. Recipe adapted from Taste of Home Magazine March 2012.

pork, kosher salt, black pepper, olive oil, garlic, onion, peppers, water, molasses, corn muffins, broccoli, mango, lime

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chipotle-pork-with-mango-slaw/ (may not work)