Caribbean Chipotle Pork Sliders
TOTAL TIME: Prep: 35 min. Cook: 8 hours
YIELD: 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
Ingredients
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1 large onion, quartered
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
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3/4 cup honey barbecue sauce
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1/4 cup water
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4 garlic cloves, minced
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1 tablespoon ground cumin
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1 teaspoon salt
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1/4 teaspoon pepper
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COLESLAW:
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2 cups finely chopped red cabbage
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1 medium mango, peeled and chopped
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1 cup pineapple tidbits, drained
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3/4 cup chopped fresh cilantro
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1 tablespoon lime juice
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1/4 teaspoon salt
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1/8 teaspoon pepper
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20 Hawaiian sweet rolls, split and toasted
Directions
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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.
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2.
Remove roast; discard onions. Cool slightly; skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
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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.
Nutrition Facts
1 sandwich: 265 calories, 10g fat (4g saturated fat), 55mg cholesterol, 430mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 16g protein.
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