Southwestern Pulled Pork Crostini

(Courtesy of Taste of Home)

Ingredients:
1 boneless pork shoulder butt roast (about 2 lbs.)
1/2 c. lime juice
2 envelopes mesquite marinade mix
1/4 c. sugar
1/4 c. olive oil
SALSA:
1 c. frozen corn, thawed
1 c. canned black beans, rinsed and drained
1 small tomato, finely chopped
2 Tbsp. finely chopped seeded jalapeno pepper
2 Tbsp. lime juice
2 Tbsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
SAUCE:
1 can (4 oz.) chopped green chilies
1/3 c. apricot preserves
1/8 tsp. salt
CROSTINI:
32 slices Fresh bread baguette (1/4 inch thick)
1/4 c. olive oil
2/3 c. crumbled queso fresco or feta cheese
Lime wedges, optional

Directions:
Place roast in a 3 quart 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 inches from the heat for 1-2 minutes on each side or until golden brown.

Remove roast from slow cooker; cool slightly.  Shred pork with 2 forks.  To serve, layer toasts with salsa, pork and cheese.  Top with sauce.  If desired, serve with lime wedges.