Ingredients
1 teaspoon salt, divided1/2 teaspoon pepper, divided1 boneless pork shoulder butt roast (2 to 3 pounds)1 tablespoon canola oil1 large onion, chopped3 garlic cloves, peeled and thinly sliced1/2 cup water2 chipotle peppers in adobo sauce, seeded and chopped2 tablespoons molasses2 cups broccoli coleslaw mix1 medium mango, peeled and chopped2 tablespoons lime juice1-1/2 teaspoons grated lime zest6 prepared corn muffinsLime wedges, optional
Preparation
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 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.
