Firecracker Pork with Fruity Lime Salsa

This recipe comes from the Southern Living Slow Cooker Cookbook.

5 lb. boneless Boston Butt pork roast

1 Tbsp. paprika

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

6 garlic cloves, minced

3/4 c. water

7 oz. can chipotle chiles in adobo sauce, undrained

1 small onion, cut into chunks

16 flour tortillas

Fruity Lime Salsa:

8 oz. can crushed pineapple, drained

2 c. diced, peeled papaya

1 c. diced, peeled kiwifruit

1/3 c. finely chopped red onion

1/2 c. chopped fresh cilantro

3 Tbsp. fresh lime juice

Trim fat from roast, cut roast in half crosswise. Combine paprika, thyme, salt, pepper and garlic, stir well, then rub over surface of roast halves and place in slow cooker. Combine water, chipotle chiles and onion in a food processor and process until smooth; pour chile puree over pork. Cover with lid, cook on high setting 1 hour. Reduce to low setting and cook 9 hours or until pork is very tender. While pork is cooking, mix ingredients for fruity lime salsa.

Remove pork from slow cooker and let it cool for 10 minutes, then shred with 2 forks. Pour cooking liquid into a bowl and let it stand for 5 minutes, skim fat from the surface. Return liquid and shredded pork to slow cooker , cover and cook on high setting for 15 minutes. Serve pork in flour tortillas with fruity lime salsa.

This is pretty spicy!