•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 two forks and return to slow cooker; heat through. In a large bowl, combine the coleslaw mix, mango, lime juice, lime peel and remaining salt and pepper.
• Place muffin halves cut side down on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve pork with muffins; top with slaw.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 409 (44%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||61 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 214.6mg||66 %|
|Sodium 1119.8mg||39 %|
|Potassium 800.4mg||21 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 65.2g|
|Protein 55g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 923
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