Lunch: Southwestern Pulled Pork Crostini Recipe

Ingredients

1 boneless pork shoulder butt roast (about 2 pounds)
1/2 cup lime juice
2 envelopes mesquite marinade mix
1/4 cup sugar
1/4 cup olive oil

Instructions

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 two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.

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