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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast. | 2. In large skillet, brown pork in oil on all sides, transfer to 3 or 4 quart crockpot. | 3. 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. | 4. Cover and cook on high for 4 to 5 hours or until meat is tender. | 5. Remove meat, cool slightly. | 6. Skim fat from cooking juices. | 7. Shred pork and return to crockpot; heat through. | 8. 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. | 9. Warm corn muffins and serve with pork, top with coleslaw. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
pork shoulder	2 -3		boneless	0.0	0.0	0.0	0.0
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		peeled sliced	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
chipotle chile adobo	2		seeded chopped	-	-	-	-
molasses	2	tablespoons		122.1625	31.48	0.0	0.0421
broccoli coleslaw mix	2	cups		1950.0	119.0	4.5	167.0
mango	1		peeled chopped	99.0	24.717	1.3530000000000002	0.627
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
lime zest	1 1/2	1/2		-	-	-	-
corn muffin	6	halved		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.