Caribbean Chipotle Pork Sliders Recipe

Caribbean Chipotle Pork Sliders Recipe
Caribbean Chipotle Pork Sliders Recipe photo by Taste of Home
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Caribbean Chipotle Pork Sliders Recipe

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One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these sliders a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida
Featured In: 20 Slider Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Cook: 8 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Cook: 8 hours

Ingredients

  • 1 large onion, quartered
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
  • 3/4 cup honey barbecue sauce
  • 1/4 cup water
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • COLESLAW:
  • 2 cups finely chopped red cabbage
  • 1 medium mango, peeled and chopped
  • 1 cup pineapple tidbits, drained
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 20 Hawaiian sweet rolls, split and toasted

Directions

Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops. Yield: 20 servings.
Originally published as Caribbean Chipotle Pork Sliders in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p84

Nutritional Facts

1 sandwich: 265 calories, 10g fat (4g saturated fat), 55mg cholesterol, 430mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 16g protein.

  • 1 large onion, quartered
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
  • 3/4 cup honey barbecue sauce
  • 1/4 cup water
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • COLESLAW:
  • 2 cups finely chopped red cabbage
  • 1 medium mango, peeled and chopped
  • 1 cup pineapple tidbits, drained
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 20 Hawaiian sweet rolls, split and toasted
  1. Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
  3. For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops. Yield: 20 servings.
Originally published as Caribbean Chipotle Pork Sliders in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p84

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