Categories: Appetizers

Ingredients

• 2 lb. boneless pork shoulder butt roast
• 1/2 cup lime juice
• 2 envelopes mesquite marinade mix
• 1/4 cup sugar
• 1/4 cup olive oil
• Salsa:
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomato, finely chopped
• 2 tbsp finely chopped seeded jalapeno
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• Sauce:
• 4 oz. can chopped green chilies
• 1/3 cup apricot preserves
• 1/8 tsp salt
• Crostini:
• 32 slices French bread baguette
• 1/4 cup olive oil
• 2/3 cup crumbled queso fresco or feta cheese
• Lime wedges

Directions

1. Place roast in a slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on LOW 6-8 hours or until meat is tender.

2. For salsa, in a small bowl, combine corn,beans, tomato and jalapeno. Stir in lime juice, oil, and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.

3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 inches from heat 1-2 minutes on each side or until golden brown.

4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. Serve with lime wedges.

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