Categories: Sandwiches/Wraps
Ingredients
- 1 large onion, quartered
- 3-4 lb. boneless pork shoulder butt roast
- 2 finely chopped chipotle peppers in adobo sauce plus 3 tbsp sauce
- 3/4 cup honey barbecue sauce
- 1/4 cup water
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp salt
- 1/4 tsp 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 tbsp lime juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 20 Hawaiian sweet rolls, split and toasted
Directions
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Place onion in a 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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Remove roast; cool slightly. Skim fat from cooking juices. Shred the pork with two forks. Return pork to slow cooker; heat through.
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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 tbsp coleslaw. Replace tops.