Pulled Pork Sliders

Total Time Prep: 35 min. Cook: 8 hours
Yield 20 servings
Test Kitchen Approved
In these pulled pork sliders, we combine the smoky heat of chipotle peppers with a cool tropical coleslaw and soft Hawaiian buns. You can slow-cook a pork shoulder from scratch or use leftover pork—your choice!

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

  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; discard onions. Cool slightly; skim fat from cooking juices. Shred pork with 2 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.

Nutrition Facts

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

One of our favorite pulled pork recipes combines the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these sliders a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida
Recipe Creator

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