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Caribbean Chipotle Pork Sliders

Name: Caribbean Chipotle Pork Sliders
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 20 servings.
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 8 hours

Makes

20 servings

Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida

Caribbean Chipotle Pork Sliders Recipe photo by Taste of Home

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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 2 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.