snapdragon® apple jalapeño salsa
3 SnapDragon Apples
2 Jalapeños
½ red onion
1 lime
¼ cup cilantro
Salt and pepper, to taste
pulled pork
3 lbs boneless pork butt
7 oz Chipotle peppers in adobo sauce
½ onion
1 tbsp salt
½ tbsp pepper
½ tbsp garlic powder
2 tsp paprika
1 tsp cumin
1 cup broth
Prep Time: 30 mins
Cook Time: 6–8 hrs
Servings: 4–5
1 Set the slow cooker to low.
2 Rub the seasonings onto the pork, ensuring all sides are well coated.
3 Dice onion and add to the slow cooker, place the pork butt on top, fat-side up, and pour broth around the meat. Arrange the canned Chipotle peppers around the meat. Brush any remaining sauce from the can on top of the pork (optional).
4 Cover with the lid and cook on low heat for 6–8 hours, or on high heat for 4–5 hours.
5 To make the SnapDragon® apple Jalapeño salsa, core the SnapDragon apples, then chop along with the onion and Jalapeños into similarly sized pieces. For less heat, remove the Jalapeño seeds before chopping.
6 Combine the chopped produce in a bowl with lime juice and chopped cilantro, mixing until well combined. Add salt and pepper to taste, then set the salsa aside in the fridge until ready to use.
7 Heat up the flour tortillas and fill them with the pulled pork. Top with the SnapDragon apple Jalapeño salsa and garnish with additional cilantro. Enjoy!
To learn more about SnapDragon® Apples, visit www.snapdragonapple.com
