Conga Lime Pork In Crock Pot Recipes

Steps:

• 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 2 forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime zest and remaining salt and pepper. Serve pork with muffins and, if desired, lime wedges; top with slaw.

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
• Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
• Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
• Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
• Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
• Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Steps:

• Combine marinade ingredients, reserving 1/4°C.
• Place pork in zip lock bag, adding remaining marinade.
• Seal bag & refrigerate 2 - 4 hrs, turning once.
• Spray grill grid with cooking spray & prepare grill for medium direct heat.
• Drain & discard marinade from pork.
• Place pork on grill grid & grill, covered, 6 min per side for roast.(vary accordingly for your cut of meat. Pork should reach internal temp of at least 135 - 140 degrees & expect another 5 degree rise with resting.).
• Brush pork with reserved marinade & grill 3 more minutes per side for roast.

Steps:

• Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast.
• In large skillet, brown pork in oil on all sides, transfer to 3 or 4 quart crockpot.
• In same skillet, sauté onion until tender, add garlic and cook one minute longer, add water, chipotle, and molasses, stirring to loosen brown bits from pan. Pour over pork.
• Cover and cook on high for 4 to 5 hours or until meat is tender.
• Remove meat, cool slightly.
• Skim fat from cooking juices.
• Shred pork and return to crockpot; heat through.
• In a large bowl, combine the broccoli coleslaw mix, mango, lime juice, zest, and remaining 1/4 t salt and 1/4 t black pepper.
• Warm corn muffins and serve with pork, top with coleslaw.