Firecracker Pork with Fruity Lime Salsa

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)