Chipotle Pulled Pork Sliders
Ingredients
Pulled Pork:
1
boneless pork shoulder or butt roast (3 to 4 lb.)
1 cup
sodium-reduced chicken broth
2
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 2 tbsp. chipotle sauce from can
2 tbsp.
GOYA® Turbinado Brown Sugar
1 tbsp.
GOYA® Minced Garlic
Creamy Coleslaw:
⅓ cup
GOYA® Mayonnaise
¼ cup
finely chopped fresh cilantro
2 tbsp.
GOYA® Lime Juice
1 tsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Pure Honey
4 cups
prepared coleslaw mix
18
slider buns
About
In Slow Cooker or Instant Pot
Pulled pork is always a hit with any crowd. Serve these Chipotle Pulled Pork Sliders, made with a hearty Pernil for a tasty appetizer, lunch or dinner.
Directions
Step 1
Pulled Pork: In large resealable bag, combine pork and marinade; refrigerate for at least 2 hours or up to 24 hours.
Step 2
Add pork roast to insert of slow cooker. In separate medium sized bowl, combine broth, chipotles, brown sugar and garlic; pour over roast. Cover and cook on Low setting for 6 to 8 hours or High setting for 3 to 4 hours or until meat is tender. (Alternatively, cook pork in Instant Pot: Cover and lock to seal. Pressure-cook on High for about 1 hour or until very tender. Carefully release pressure according to manufacturer’s instructions before removing lid.)
Step 3
Transfer meat to cutting board; let stand for 15 minutes. Shred pork using two forks. Meanwhile, transfer sauce from slow cooker or Instant Pot to saucepan set over high heat. Skim fat from top; cook for 10 to 12 minutes or until thickened. Return pork and sauce to slow cooker, tossing well. Set on Warm setting to serve.
Step 4
Creamy Coleslaw: In large bowl, whisk together mayonnaise, cilantro, lime juice, Adobo seasoning, garlic and honey; toss with coleslaw.
Step 5
Assemble pulled pork and coleslaw in slider buns. Alternatively, serve pulled pork and coleslaw in tortillas to prepare tacos or on a bed of rice.