Conga Lime Pork
You can never have too many main course recipes, so give Conga Lime Pork a try. This recipe serves 6. One serving contains 216 calories, 20g of protein, and 9g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up lime peel, mango, pepper, and a few other things to make it today. To use up the lime peel you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. It is a good option if you're following a gluten free and dairy free diet.
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.