Mango Lime Pork with Slaw

When the weekend gets tough, the tough get slow cookin'!  This weekend we took in a foster dog, I hosted a weekend scrapbook retreat, presented at a women's event at our local hospital, and finalized the details of next weekend's freezer cooking day.  Cooking dinner was not on my top "to do" list.  So I called on the slow cooker to help me out.  A few simple steps to prep the meal then I was able to walk away and tend to other things.  


Never tried broccoli slaw?  This bagged matchstick broccoli can be found in the produce section of your grocery store near the bagged lettuce and coleslaw mix.  It is also great on top of lettuce salads - adds an extra crunch.

Mango Lime Pork with Slaw

Serves 6

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 peel

6 prepared corn muffins, halved (see Whole Wheat Cornmeal Muffins)

In a large nonstick skillet, brown pork in oil on all sides. Transfer meat to a 3- or 4-qt. slow cooker.

In the same skillet, sauté 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 up 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.