This recipe was shared with us by a Pepper Fan, Angela B. at the Maple Leaf Festival in Baldwin City, Kansas. She said this is one of her favorite game day appetizers that she likes to serve. Filling and delicious was our take on this!
1 loaf of baguette bread sliced on the diagonal
Ingredients for Pork:
1 boneless pork shoulder butt roast (about 2 pounds)
1/2 cup lime juice
2 envelopes mesquite marinade mix
1/4 cup of sugar
Ingredients for Salsa:
1 cup frozen corn
1 cup canned black beans, rinsed and drained
1 medium tomato, finely chopped
2 tablespoons Campbell Gardens candied jalapeños, finely chopped
2 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
crumbled feta cheese
candied jalapeños, diced
Pork: Place roast in a slow cooker. In a small bowl combine lime juice, marinade, sugar and pour over roast. Cook, covered on low 6-8 hours or until meat is tender. Shred and set aside.
Salsa: In a small bowl combine corn, beans, tomato and candied jalapeños. Stir in lime juice and seasonings. In a saucepan add the salsa mixture and cook over low heat until blended.
Crostini: Preheat broiler, brush bread slices on both sides with olive oil, place on baking sheets. Broil on each side until golden brown. Layer toasts with salsa, shredded pork and toppings. Serve with lime wedges.