Fire Cracker Pork With Fruity Lime Salsa - cooking recipe

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

Preparation

*Combine all ingredients in a bowl; stir well.
Cover and chill 2 to 24 hours.
Yield: 3 1/2 cups.
*Trim fat from roast; cut roast in half crosswise.
Combine paprika and next 4 ingredients; stir well.
Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
Pour chili puree over pork.
Cover with lid; cook on high-heat setting 1 hour.
Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
*Remove pork from slow cooker; let stand 10 minutes.
Shred pork with 2 forks; set aside.
*Pour cooking liquid into a bowl; let stand 5 minutes.
Skim fat from surface of liquid.
Return cooking liquid and shredded pork to slow cooker; stir well.
Cover with lid, and cook on high-heat setting 15 minutes or until warm.
Serve pork in flour tortillas with Fruity Lime Salsa.
Garnish with fresh cilantro leaves, if desired.
Yield: 16 servings (serving size: 1 tortilla 1/2 cup pork mixture, and about 3 1/2 Tablespoons salsa).