Ingredients
1 boneless pork shoulder butt roast (about 2 pounds)1/2 cup lime juice2 envelopes mesquite marinade mix1/4 cup sugar1/4 cup olive oilSALSA:1 cup frozen corn, thawed1 cup canned black beans, rinsed and drained1 small tomato, finely chopped2 tablespoons finely chopped seeded jalapeno pepper2 tablespoons lime juice2 tablespoons olive oil1-1/2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon crushed red pepper flakesSAUCE:1 can (4 ounces) chopped green chiles1/3 cup apricot preserves1/8 teaspoon saltCROSTINI:32 slices French bread baguette (1/4 inch thick)1/4 cup olive oil2/3 cup crumbled queso fresco or feta cheeseLime wedges, optional
Preparation
Place roast in a 3-qt. 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.
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.
For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.
