Fire Cracker Pork with Fruity Lime Salsa

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: 9 hrs 15 mins
• Serves: 16

Ingredients

• 1 (5 lb)  boneless pork roast
• 1  tablespoon paprika
• 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 6  cloves garlic, minced
• 3⁄4 cup water
• 1 (7 ounce) 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

• 1 (8 ounce) can crushed pineapple, drained
• 2  cups  diced peeled papayas
• 1  cup  diced peeled kiwi fruit
• 1⁄3 cup  finely chipped red onion
• 1⁄2 cup  chopped fresh cilantro
• 3  tablespoons 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).