<p>Pulled Pork: In large resealable bag, combine pork and marinade; refrigerate for at least 2 hours or up to 24 hours.</p>

<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>

<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>

<p>Creamy Coleslaw: In large bowl, whisk together mayonnaise, cilantro, lime juice, Adobo seasoning, garlic and honey; toss with coleslaw.</p>

<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>