Fire Cracker Pork with Fruity Lime Salsa

Submitted by Amber of AZ

"Really good and really easy to make. The pork is very melt in your mouth and the chipolte chilies give it a really nice zip."

 

• Ready In: 9hrs 15mins
• Ingredients: 17
• Serves: 16

ingredients

• 2267.96 g boneless pork roast
• 14.79 ml paprika
• 4.92 ml dried thyme
• 2.46 ml salt
• 2.46 ml pepper
• 6 clove garlic, minced
• 177.44 ml water
• 198.44 g can chipotle chiles in adobo, undrained
• 1 small onion, cut into 1 inch chunks
• 16 8-inch flour tortillas
• fresh cilantro leaves (Parsley can be substituted if Cilantro is not available.) (optional)

• Fruity Lime Salsa

• 226.79 g can crushed pineapple, drained
• 473.18 ml diced peeled papayas
• 236.59 ml diced peeled kiwi fruit
• 78.78 ml finely chipped red onion
• 118.29 ml chopped fresh cilantro
• 44.37 ml fresh lime juice

directions

1. *Combine all ingredients in a bowl; stir well.
2. Cover and chill 2 to 24 hours.
3. Yield: 3 ½ cups.
4. *Trim fat from roast; cut roast in half crosswise.
5. Combine paprika and next 4 ingredients; stir well.
6. Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
7. Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
8. Pour chili puree over pork.
9. Cover with lid; cook on high-heat setting 1 hour.
10. Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
11. *Remove pork from slow cooker; let stand 10 minutes.
12. Shred pork with 2 forks; set aside.
13. *Pour cooking liquid into a bowl; let stand 5 minutes.
14. Skim fat from surface of liquid.
15. Return cooking liquid and shredded pork to slow cooker; stir well.
16. Cover with lid, and cook on high-heat setting 15 minutes or until warm.
17. Serve pork in flour tortillas with Fruity Lime Salsa.
18. Garnish with fresh cilantro leaves, if desired.
19. Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa).