Gahhhhhhhh. Something is definitely wrong with my shoulder. And elbow. Basically my whole right arm. That’s my drilling arm. My curtain hanging arm. My screwdriver arm. My picture hanging arm. My hammering arm. My hoisting, box-breaking, trash-bag-filling arm.
You get the picture.
Things are really coming together though. Looks like home!
You’ll notice from the background of these pictures for the recipe today, that I was still packing. May or may not have had this one queued up for over a month…oops.
I haven’t had a lot of luck with recipes from Taste of Home, but this one was surprisingly delightful. In addition to the suggestion method of serving, I also think that it would be good in regular taco shells, either crunchy or soft. This was simple to throw together, and although I had my reservations about the slaw, I was really pleasantly surprised about all of this together; it was very fresh-tasting with the slaw and mango, and a nice contrast of textures with the fall-apart tender pork and then the crunch of the slaw. Plus, I am always all about a delicious slow-cooker meal. All the better when I don’t have to sacrifice a good meal for the sake of a day of packing. Or unpacking.
Conga Lime Pork Tacos
- 1 teaspoon salt divided
- ½ 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
- ½ 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
- 1-½ teaspoons grated lime peel
- 6 prepared corn muffins halved
- 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 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 down 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.