Chipotle Pulled Pork Sliders
<h2 class="subheader">In Slow Cooker or Instant Pot</h2> <p>Pulled pork is always a hit with any crowd. Serve these <em>Chipotle Pulled Pork Sliders</em>, made with a hearty <em>Pernil</em> for a tasty appetizer, lunch or dinner.</p>
Total Time
225m
Prep Time:15m
Yields:6 (+ leftovers)
Ingredients
Pulled Pork:
1
<p>boneless pork shoulder or butt roast (3 to 4 lb.)</p>
2 cups
1 cup
<p>sodium-reduced chicken broth</p>
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.
<p>GOYA® Turbinado Brown Sugar</p>
1 tbsp.
Creamy Coleslaw:
⅓ cup
¼ cup
<p>finely chopped fresh cilantro</p>
2 tbsp.
1 tsp.
1 tsp.
4 cups
<p>prepared coleslaw mix</p>
18
<p>slider buns</p>
Directions
Step 1
<p>Pulled Pork: In large resealable bag, combine pork and marinade; refrigerate for at least 2 hours or up to 24 hours.</p>
Step 2
<p>Add pork roast to insert of <strong>slow cooker</strong>. 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 <strong>Instant Pot</strong>: 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.)</p>
Step 3
<p>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.</p>
Step 4
<p>Creamy Coleslaw: In large bowl, whisk together mayonnaise, cilantro, lime juice, Adobo seasoning, garlic and honey; toss with coleslaw.</p>
Step 5
<p>Assemble pulled pork and coleslaw in slider buns. Alternatively, serve pulled pork and coleslaw in <em>tortillas</em> to prepare <em>tacos</em> or on a bed of rice.</p>
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Chipotle Pulled Pork Sliders
Prep Time: 15m
Total time: 225m
Yields: 6 (+ leftovers)
<h2 class="subheader">In Slow Cooker or Instant Pot</h2> <p>Pulled pork is always a hit with any crowd. Serve these <em>Chipotle Pulled Pork Sliders</em>, made with a hearty <em>Pernil</em> for a tasty appetizer, lunch or dinner.</p>
Ingredients
Pulled Pork:
1
<p>boneless pork shoulder or butt roast (3 to 4 lb.)</p>
2 cups
1 cup
<p>sodium-reduced chicken broth</p>
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.
<p>GOYA® Turbinado Brown Sugar</p>
1 tbsp.
Creamy Coleslaw:
⅓ cup
¼ cup
<p>finely chopped fresh cilantro</p>
2 tbsp.
1 tsp.
1 tsp.
4 cups
<p>prepared coleslaw mix</p>
18
<p>slider buns</p>
Directions
Step 1
<p>Pulled Pork: In large resealable bag, combine pork and marinade; refrigerate for at least 2 hours or up to 24 hours.</p>
Step 2
<p>Add pork roast to insert of <strong>slow cooker</strong>. 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 <strong>Instant Pot</strong>: 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.)</p>
Step 3
<p>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.</p>
Step 4
<p>Creamy Coleslaw: In large bowl, whisk together mayonnaise, cilantro, lime juice, Adobo seasoning, garlic and honey; toss with coleslaw.</p>
Step 5
<p>Assemble pulled pork and coleslaw in slider buns. Alternatively, serve pulled pork and coleslaw in <em>tortillas</em> to prepare <em>tacos</em> or on a bed of rice.</p>
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