Barbara introduced us to this dish. It's perfect to cook all day on Friday when you know you're having people come over. You make the salsa one day a head of time, and the pork cooks in the crock pot for 9 hours. Basically you do nothing and in the end you get a mountain of delicious pork. Next time we make it, we're going to substitute a mango for the papaya so the salsa would be sweater.
Firecracker Pork with Fruity Lime Salsa
1 (5lb) boneless Boston Butt pork roast
1 TBS paprika
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
6 garlic cloves, minced
3/4 cup water
1 (7 oz) can chipotle chiles in adobo sauce, undrained
1 small onion, cut into 1 inch chunks
16 (8 inch) four tortillas
Fruity Lime Salsa
Fresh cilantro leaves (optional)
Trim fat from roast; cut roast in half crosswise. Combine paprika and next 4 ingredients; stir well. Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker. Combine water, chipotle chilies and onion in a food processor or blender; process until smooth. Pour chile puree over pork. Cover with lid; cook on high-heat setting 1 hour. Reduce to low heat-setting, and cook 9 hours or until pork is very tender
Remove pork from slow cooker; let stand 10 minutes. Shred pork with 2 forks; set aside.
Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return cooking liquid and shredded pork to slow cooker; stir well. Cover with lid, and cook on high-heat setting 15 minutes or until warm. Serer pork in flour tortillas with Fruity Lime Salsa. Garnish with fresh cilantro leaves, if desired.
Yield: 16 servings (serving size 1 tortilla, 1/2 cup pork mixture and about 3 1/2 TBS salsa)
Fruity Lime Salsa
1(8 oz) can crushed pineapple, drained
2 cups diced peeled papaya
1 cup diced peeled kiwifruit
1/3 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 TBS fresh lime juice
Combine all ingredients in a bowl; stir well. Cover and chill 2 to 24 hours.
Yield: 3 1/2 cups (serving size about 3 1/2 TBS)
